Ingredients:

  • 1/2 cup honey
  • 3 tbsp soy sauce (low sodium)
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 2 medium zucchini, sliced into 1/2 inch rounds
  • 2 large red bell peppers, cut into wide strips
  • 1 bunch asparagus, woody ends trimmed
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder

Instructions:

  1. In a small bowl, whisk together the honey, soy sauce, minced garlic, lemon juice, smoked paprika, and black pepper to create the glaze.
  2. Pat chicken thighs dry with paper towels. In a mixing bowl, toss chicken with 1 tablespoon of olive oil and salt. Let marinate at room temperature for 30 minutes.
  3. On a baking sheet, toss sliced zucchini, red bell pepper strips, and trimmed asparagus with 2 tablespoons of olive oil and garlic powder until evenly coated.
  4. Preheat the grill to medium-high (approximately 400°F / 200°C). Establish a two-zone heat setup by leaving one burner off or pushing coals to one side.
  5. Place chicken thighs on the direct heat zone. Grill for 4–5 minutes per side until a deep golden-brown crust forms.
  6. Move the chicken to the indirect (cooler) zone and baste with the honey-garlic glaze using a silicone brush. Continue cooking until the internal temperature reaches 165°F.
  7. Grill the vegetable medley over direct heat, turning occasionally, until charred edges appear and vegetables are tender-crisp.