BBQ Chicken Thighs with Super Herby Chimichurri, Roasted Yams & Grilled Summer Veggies
Gluten-Free, Dairy-Free, Anti-Inflammatory, High-Protein, Hormone + Gut-Supportive
This summer dinner is the definition of flavourful, vibrant, nourishing, and satisfying. Organic chicken thighs are marinated in lemon, garlic, and olive oil, then grilled until juicy and crisp. They’re served alongside caramelized garlic-roasted yams and smoky grilled zucchini, broccolini, and red onion. A generous drizzle of Super Herby Lightened-Up Chimichurri packed with cilantro, parsley, garlic, lemon, and red wine vinegar for a flavour punch that also supports digestion, detox pathways, and inflammation. Cooked with Celtic sea salt for trace minerals and finished with Maldon flaky salt for texture and balance, this dish is clean, high-protein, and designed to fuel your skin, hormones, and gut.
Ingredients
Serves 4
Grilled Chicken Thighs
1.5–2 lbs organic boneless skinless chicken thighs
2 tbsp extra-virgin olive oil
Zest of 1 lemon
Juice of 1 lemon
3 cloves garlic, minced
1 tsp Celtic sea salt
Freshly ground black pepper, to taste
Roasted Garlic Yams
2 medium yams or sweet potatoes, peeled and cubed
1 tbsp extra-virgin olive oil
2 cloves garlic, smashed or finely minced
Celtic sea salt and black pepper, to taste
Grilled Summer Vegetables
1 bunch broccolini
2 zucchinis, sliced lengthwise
1 small red onion, sliced into thick rounds
1 tbsp olive oil
Juice of ½ lemon
Celtic sea salt and freshly cracked black pepper
Super Herby Lightened-Up Chimichurri (makes ~1¼ cups)
1 shallot, finely chopped
1 Fresno chili or red jalapeño, finely chopped (remove seeds for less heat)
3–4 cloves garlic, finely chopped or thinly sliced
½ cup red wine vinegar
1 tsp Celtic sea salt
1½ cups finely chopped fresh cilantro (leaves + tender stems)
1 cup finely chopped fresh flat-leaf parsley (leaves + stems)
¼ cup finely chopped fresh oregano (or 1 tbsp dried oregano)
Optional: ½ cup baby spinach or arugula, finely chopped or pulsed in
Zest of 1 lemon
Juice of 1 lemon
¼ cup extra-virgin olive oil
¼ cup water (or veggie broth for extra richness)
Freshly cracked black pepper, to taste
Method
In a large bowl or reusable bag, combine chicken thighs, olive oil, lemon zest, lemon juice, garlic, Celtic sea salt, and black pepper. Toss well to coat. Marinate for at least 30 minutes, or up to 8 hours in the fridge.
In a medium bowl, combine shallot, chili, garlic, red wine vinegar, and Celtic sea salt. Let sit for 10 minutes.
Stir in cilantro, parsley, oregano, optional greens, and lemon zest.
Whisk in olive oil, lemon juice, and water until emulsified. Season with black pepper. Let rest 10–15 minutes to allow flavours to develop. Finish with Maldon salt to taste. Store leftovers in an airtight jar in the fridge for up to 5 days.
Preheat the oven to 400°F. Toss yam cubes with olive oil, garlic, Celtic sea salt, and black pepper. Spread evenly on a lined baking sheet and roast for 25–35 minutes, flipping halfway through, until golden and caramelized.
Toss broccolini, zucchini, and red onion slices with olive oil, lemon juice, Celtic sea salt, and black pepper. Grill over medium-high heat for 8–10 minutes, turning occasionally, until lightly charred and tender.
Grill chicken thighs over medium-high heat for 5–6 minutes per side, or until cooked through and nicely charred. Rest for 5 minutes before slicing.
Serve grilled chicken alongside roasted yams and charred veggies. Drizzle generously with chimichurri and finish with a sprinkle of Maldon flaky salt and fresh lemon juice.
Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist