11.01.2015

mesquite marinated chicken thighs with roasted sweet potatoes & brussels sprouts

my friend katie changed my life this past summer when she introduced me to McCormick Grill Mates marinade packets.  since their discovery, i've experimented with many different flavors and recipes.  i'd like to share with you one of my favorites that i've come up with thus far.  this meal has a quick prep time, it's super easy and healthy, and it's very delicious (it's the husband's favorite weeknight meal, at the moment)!




mesquite chicken thighs with roasted sweet potatoes 
& brussels sprouts:
approximately 4 servings

ingredients:

about 6 boneless skinless chicken thighs
1 McCormick Grill Mates Mesquite marinade packet
1/4 cup vegetable oil
1/4 cup water
1 batch of brussels sprouts (rinse and chop off stems)
2-3 small/medium sweet potatoes, peeled and cut into 1 inch cubes
1/2 yellow or white onion, coarsely chopped 

instructions:

preheat oven to 400 degrees.  whisk together water, oil, and marinade in a bowl.  pour the mixture into a large ziplock freezer bag and add the chicken thighs.  seal the ziplock and shake to thoroughly coat the chicken.  place the ziplock back into the refrigerator.  meanwhile, spray a 9x13 inch baking pan with nonstick spray.  add the sweet potatoes and toss with a little olive oil or cooking spray.  place in the oven and bake for about 20 minutes, turning the potatoes once or twice.  add the onions and brussels sprouts and bake for another 10 minutes until the vegetables are soft.  finally, add the chicken (be sure to let all of the marinade drip out of the bag onto the veggies) and toss with the veggies to coat everything with the marinade evenly.  cook for another 25-30 minutes, until the chicken is cooked through.  Voil√†... a delicious and easy one-pan meal!






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