Citrus-Grilled Chicken Thighs with Broccoli-Almond Slaw
Nutritional Information
Bone-in chicken thighs grilled with lemon and garlic, paired with a crunchy broccoli slaw studded with sliced almonds for whole-food fat and texture.
This recipe is originally for 2 servings. How many are you cooking for today?
- 4 pieces bone-in chicken thighs (~150g each)
- 1 head broccoli (use florets and stems finely shredded)
- 1 cup raw sliced almonds
- 1 whole lemon (zest and juice)
- 3 cloves garlic, minced
- 1 cup fresh cilantro, chopped
- To taste sea salt
- To taste black pepper
Pat chicken thighs dry, season with salt, pepper, minced garlic and lemon zest. Let sit 10 minutes.
Grill the thighs skin-side down over medium-high heat until skin is crisp and internal temperature reaches 165°F (about 20–25 minutes total), flipping once.
While chicken grills, finely shred broccoli (including tender stems) and toss with sliced almonds, chopped cilantro and the juice of the lemon. Season with salt and pepper.
Serve two thighs per person with a generous portion of broccoli-almond slaw alongside. The almonds and chicken provide the fats — no added oils required.
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