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Grilled chicken thighs with sweet potato wedges, courgettes and feta

Name: Grilled chicken thighs with sweet potato wedges, courgettes and feta
Cook time: PT25-30M
Total time: 25 min
Yield: Serves 3-4
Ingredients: 4 free-range skin-on chicken thighs, skin slashed; 2 medium-large sweet potatoes, cut into wedges (skin on); 3 tbsp olive oil, plus extra for brushing; 2 large courgettes, sliced lengthways into 0.5cm thick strips (or 6-8 baby courgettes, halved); Small bunch basil, leaves picked and roughly chopped, plus extra leaves to serve; Small bunch coriander, leaves picked and roughly chopped; 30g pine nuts, toasted; 1/2 garlic clove; 25g parmesan, finely grated; Grated zest and juice 1 lemon; 80g feta, crumbled; You will also need; Barbecue with a lid (or grill and griddle pan); Useful to have; Small food processor

By: Jen Bedloe
Former head of food delicious.

Published: 27 Jul 21
Updated: 18 Mar 24

Grilled chicken thighs with sweet potato wedges, courgettes and feta

Serve these grilled or barbecued chicken thighs with sweet potatoes, courgettes and feta for an easy, flavour-packed summer dinner.

We love a budget-friendly chicken thigh. Here’s 60+ more tried and tested chicken thigh recipes to try.

Easy
July 2021

Test kitchen approved

Serves 3-4
Hands-on time 25-30 min

Serve these grilled or barbecued chicken thighs with sweet potatoes, courgettes and feta for an easy, flavour-packed summer dinner.

We love a budget-friendly chicken thigh. Here’s 60+ more tried and tested chicken thigh recipes to try.

Nutrition: per serving

Calories: 496kcals
Fat: 27.4g (7.4g saturated)
Protein: 26.3g
Carbohydrates: 32.9g (10.5g sugars)
Fibre: 6.2g
Salt: 0.9g

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Ingredients

4 free-range skin-on chicken thighs, skin slashed
2 medium-large sweet potatoes, cut into wedges (skin on)
3 tbsp olive oil, plus extra for brushing
2 large courgettes, sliced lengthways into 0.5cm thick strips (or 6-8 baby courgettes, halved)
Small bunch basil, leaves picked and roughly chopped, plus extra leaves to serve
Small bunch coriander, leaves picked and roughly chopped
30g pine nuts, toasted
1/2 garlic clove
25g parmesan, finely grated
Grated zest and juice 1 lemon
80g feta, crumbled

You will also need

Barbecue with a lid (or grill and griddle pan)

Useful to have

Small food processor

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Method

Heat/light the barbecue and spread the coals in an even layer. Rub the chicken and sweet potato wedges all over with oil, then season. Arrange on the barbecue, then cook with the lid down for 25-30 minutes, turning every so often, until tender and charred.
Meanwhile, make a pesto by whizzing together the basil, coriander, most of the pine nuts, the garlic, parmesan, 3 tbsp oil and half the lemon juice in a small food processor (or use a pestle and mortar or finely chop by hand). Season to taste with salt and pepper, adding more lemon juice if needed.
When the chicken is nearly ready, brush the courgettes with oil, then add to the grill and cook for 2-3 minutes on each side until tender and just charred.

Serve the chicken, potato wedges and courgettes with the pesto spooned over, then crumble the feta over the top. Sprinkle with the rest of the pine nuts, the lemon zest and some basil leaves,

Recipe from July 2021 Issue

Nutrition

Nutrition: per serving

Calories: 496kcals
Fat: 27.4g (7.4g saturated)
Protein: 26.3g
Carbohydrates: 32.9g (10.5g sugars)
Fibre: 6.2g
Salt: 0.9g

delicious. tips

Easy swaps Swap the pine nuts in the recipe for almonds or hazelnuts if you prefer.

Skip the BBQ Grill the chicken thighs on a foil-lined baking sheet for 25-30 minutes, turning halfway, until cooked through. Cook the sweet potato on a ridged griddle pan over a medium heat; or put it all on an oven tray and roast in a 180°C fan/gas 6 oven for 25-35 minutes.