Prep 15m Cook 30m Total 45m
Ingredients
- 2 tsp dried crushed rosemary
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp pepper
- 1 lemon, halved
- 1 lb bone-in chicken thighs, skinned
- 2 Tbsp avocado oil
- ¾ lb okra
- 1 zucchini, sliced into ½-inch-thick rounds
- ½ pint grape tomatoes
- 1 Tbsp avocado oil
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp chopped fresh basil
Instructions
Combine rosemary, garlic powder, onion powder, salt, and pepper. Squeeze juice from lemon over chicken; sprinkle with rosemary mixture. Preheat grill or grill pan to medium-high heat. Grill chicken on a grill rack rubbed with oil, covered, 30 to 35 minutes or until chicken is done, turning occasionally. Note: You can bake the chicken thighs on a foil-lined baking sheet at 375°F for 30 to 35 minutes or until done.
Soak bamboo skewers in water 30 minutes. Preheat grill to medium-high heat. Toss together okra, zucchini, tomatoes, oil, salt, and pepper in a bowl. Thread okra and zucchini onto double skewers, and tomatoes on single skewers. Grill, covered, 3 minutes per side or until vegetables are tender. Remove vegetables from skewers. Toss together vegetables and basil in a bowl.
