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Grilled Chicken and Asparagus

With Mazola® Canola Oil

Serving Size Icon

SERVING SIZE

6 SERVINGS

Total Time Icon

TOTAL TIME

20 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

  • 6 boneless, skinless chicken thighs (4 ounces each)
  • 1/3 cup lemon juice
  • 1/3 cup orange juice
  • 1 tablespoon Mazola RightBlend Oil
  • 1/4 cup salt free chicken seasoning
  • 1 bunch asparagus
  • 1 tablespoon Mazola Canola Oil
  • 1 tablespoon salt free chicken seasoning

Instructions:

  1. Combine chicken thighs, lemon juice, orange juice, Mazola RightBlend oil and 1/4 cup seasoning in a resealable plastic bag.
  2. Marinate in the refrigerator a minimum 30 minutes, or up to 24 hours.
  3. Trim asparagus.
  4. Rinse and pat dry with a paper towel.
  5. Place on a baking sheet; drizzle with 1 tablespoon Mazola Canola Oil and sprinkle with 1 tablespoon seasoning.
  6. Toss lightly; set aside.
  7. Coat grill surface with grill spray to prevent sticking.
  8. Preheat grill to medium-high heat.
  9. Remove chicken from marinade; discard any remaining marinade.
  10. Grill chicken over Direct High heat (450° to 550°F) for 5 to 7 minutes; turn chicken and continue to cook for 3 to 5 minutes until cooked through.
  11. While chicken grills, place asparagus on grill and grill until crisp tender, about 4 to 6 minutes.
  12. Turn occasionally.
  13. Transfer chicken and asparagus to serving platter; tent with foil 3 to 5 minutes before serving.
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