- 4
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 clove garlic, smashed and peeled
- Strips of peel and juice of 1/2 lemon
- 2 tablespoons hot pepper sauce
- 1 1/2 tablespoons sugar
- 2 pounds skinless, boneless chicken thighs, halved
- Salt and pepper
- 1 pound green beans, trimmed
- 1 red onion, thickly sliced crosswise
Preparation
Step 1
In measuring cup, stir together 3 tablespoons olive oil, garlic, lemon peel, lemon juice, hot sauce and sugar until sugar dissolves. Pour all but 1/4 cup marinade into large bowl. Season chicken with salt and pepper, add to bowl and toss to coat. Cover and let marinate for 30 minutes.
Meanwhile, in large saucepan of boiling, salted water, cook green beans until crisp-tender, about 2 minutes; drain.
Heat grill pan over medium-high heat. Working in batches, grill chicken, turning once, until cooked through, about 5 minutes. Transfer to serving platter and drizzle with reserved 1/4 cup marinade; toss to coat. Cover to keep warm.
Heat grill pan over medium-high heat. In small bowl, drizzle onion with remaining 1 tablespoon olive oil. Grill onion, turning occasionally, until tender, about 5 minutes; transfer to platter. Add green beans to grill pan and cook until lightly charred, about 2 minutes; transfer to serving platter. Lightly toss chicken with vegetables and season with salt and pepper.