Greg DuPree
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We love chicken thighs for grilling since they stay juicier than breasts. These are glazed with an irresistible spicy-sweet sauce and served with colorful peppers and asparagus. Plus, the veggies stay snappy even after a few minutes on the grill.

How to Make It

Step 1

Preheat a gas or charcoal grill to medium (350°F to 400°F). Whisk together soy sauce, honey, sambal oelek, crushed red pepper, and 1 tablespoon of the canola oil in a small bowl. Measure 3 tablespoons of the mixture into a separate small bowl, and reserve for basting chicken. Set aside remaining mixture for vegetables.

Step 2

Grease grill grates with canola oil. Place chicken, skin side down, on grates. Grill, covered, until skin is browned, 6 to 8 minutes. Turn chicken, and baste with reserved 3 tablespoons soy mixture. Grill, covered, turning and basting chicken every 5 minutes, until a thermometer inserted in thickest portion of thighs registers 170°F, about 30 minutes. Transfer chicken to a cutting board; tent with aluminum foil, and let rest 10 minutes. (Discard remaining basting mixture.)

Step 3

Meanwhile, toss together asparagus, bell peppers, and remaining 1 tablespoon canola oil on a rimmed baking sheet. Transfer vegetables to grates; grill, covered, turning occasionally, until charred, about 10 minutes. Transfer to baking sheet. Whisk together sesame oil and remaining soy mixture in a small bowl; add half of the mixture to vegetables on baking sheet, and toss to coat.

Step 4

Arrange vegetables and chicken on a platter; drizzle with remaining soy mixture. Sprinkle with scallions and sesame seeds.

Also appeared in: Health, July, 2019

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