Spring is officially in the air! In Northern California, the sun is shining and the flowers are blooming everywhere! We are so excited to kick-off the season with these succulent chicken thighs. I am always looking for an easy way to elevate my dining experience and adding Ronda’s Romesco to the menu, offers a fresh flavor for you to enjoy!
MEDITERRANEAN GRILLED CHICKEN THIGHS WITH RONDA’S ORIGINAL OR SPICY ROMESCO
1 Jar of Ronda’s Original or Spicy Romesco
8 Boneless Skinless Chicken Thighs
2 Red Bell Pepper, cut into four large wedges
2 Red Onions, cut into four large wedges
Marinade:
1/3 cup Meyer Lemon Juice, freshly squeezed
1/3 cup Tamari Sauce
1/3 cup extra virgin olive oil
6 cloves garlic, finely chopped
2 teaspoons dried oregano
1/2 teaspoon cracked black pepper
1/4 teaspoon crushed red pepper flakes.
Combine marinade ingredients. Place chicken thighs and cut vegetables into a large glass casserole. Pour marinade over chicken and vegetables and let rest in the refrigerator for an hour. Grill chicken and vegetables over med/high heat until thighs reach an internal temperature of 165 degrees. Remove from heat and top each thigh with a generous scoop of Ronda’s Original or Spicy Romesco.
Serve with Warm Pita Bread, Pistachio-Rice Pilaf, and Simple Arugula Salad with Kalamata Olives
*This recipe is easily converted to kebabs by cutting chicken thighs into large chunks and vegetables into similar size pieces. After applying the marinade, thread chicken and vegetables onto skewers. Serve 1 skewer over a bed of rice and spread Ronda’s Original or Spicy Romesco to the top of each skewer.
