Grilled Chicken Thighs with Roasted Beets
Roast a second tray of beets if you like them cold in salads. Their earthy sweetness is a good match for smoky grilled chicken.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Chicken thighs and beets form the base of this recipe.
- A clear cooking sequence. The recipe card separates preparation, cooking, and finishing so you can work through one step at a time.
- A defined yield. The card makes 1 serving. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Grill, if using the grilling method
- Knife and cutting board
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Prepare before you start. Measure chicken thighs and beets and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Grilled Chicken Thighs with Roasted Beets
Ingredients
Equipment
Method
- Heat oven to 425°F. Toss beet cubes with half the oil and roast 25–35 minutes, turning once, until fork-tender.
- Brush chicken with remaining oil. Grill over medium heat, turning once or twice, until it reaches 165°F.
- Rest briefly, then slice and serve alongside the beets.
Nutrition
Notes
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Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Serve after the resting or finishing step. Pair with vegetables and a starch if desired, and count sides separately unless they are included in the ingredients.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Should I weigh ingredients before or after cooking?
Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
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Photo credits
Photo shows grilled chicken thighs; the roasted-beet side is not pictured. Photo: Maya Krampf / Wholesome Yum · Pinterest
