Chap's Grill Recipe

Combine Marinade Ingredients

In a large bowl, whisk together the olive oil, soy sauce, lemon juice, minced garlic, ground black pepper, salt, paprika, and cayenne pepper until well combined.

Marinate Chicken

Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.

Prepare Vegetables

While the chicken is marinating, wash and cut the bell peppers into large chunks, slice the red onion into wedges, and cut the zucchini into thick slices.

Preheat Grill

Preheat your grill to medium-high heat (about 375°F to 400°F).

Grill the Chicken

Remove the chicken from the marinade and shake off excess. Place the chicken thighs on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F.

Grill the Vegetables

Place the prepared vegetables onto the grill. Grill for about 5-6 minutes, turning occasionally until they are tender and have grill marks.

Plate the Dish

Once the chicken and vegetables are done, remove them from the grill. Let the chicken rest for a few minutes before slicing.

Garnish

Serve the grilled chicken and vegetables on a platter. Garnish with chopped fresh parsley and lemon wedges for a fresh touch.