Quick-Fix Supper: Grilled Chipotle Chicken with Okra and Tomatoes

Grilled Chipotle Chicken with Okra and TomatoesGrilled Chipotle Chicken with Okra and TomatoesTry Mexican oregano for extra zing.

Grilled Chipotle Chicken


2 pounds skinned and boned chicken thighs
2 tablespoons light brown sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground chipotle chile pepper
1/2 teaspoon kosher salt
Okra and Tomatoes (recipe below)

See More: 30-Minute Quick-Fix Suppers


1. Preheat grill to 350° to 400° (medium-high) heat. Place each chicken thigh between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Combine sugar and next 3 ingredients; rub over chicken.

2. Grill chicken, covered with grill lid, 2 to 3 minutes on each side or until done. Remove from grill, and cover with aluminum foil to keep warm. Serve with Okra and Tomatoes.

Okra and Tomatoes

8 ounces fresh okra
1 large shallot
3 tablespoons olive oil, divided
1 large green tomato, chopped
1 pt. grape tomatoes, halved
2 garlic cloves, minced
1/3 cup torn fresh basil
1/4 cup fresh flat-leaf parsley leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Thinly slice okra and shallot; sauté in 2 Tbsp. hot olive oil in a large skillet over medium-high heat 6 to 8 minutes or until okra is golden brown; transfer to a bowl. Heat 1 Tbsp. olive oil in skillet. Add green tomato, grape tomatoes, and garlic. Cook, stirring often, 2 minutes or until softened. Combine tomatoes and okra mixture. Stir in basil, parsley, salt, and freshly ground black pepper.

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