Honey-Garlic Chicken Thighs with Zucchini

 

Ingredients

• 1½ tablespoons honey

• 1 tablespoon cider vinegar

• 4 large cloves garlic, grated

• ½ teaspoon grated fresh ginger

• 6 tablespoons extra-virgin olive oil, divided, plus more for grill grates

• 1 teaspoon ground pepper, divided

• 4 boneless, skinless chicken thighs, trimmed

• 3 large zucchini, trimmed and sliced lengthwise into ½-inch-thick planks

• ½ teaspoon salt, divided

• 1 tablespoon chopped fresh cilantro

• 2 teaspoons toasted sesame seeds

Directions

1. Whisk 2 tablespoons soy sauce, 1½ tablespoons honey, 1 tablespoon vinegar, the grated garlic and ginger, 4 tablespoons oil and ½ teaspoon pepper in a large bowl until combined. Transfer 3 tablespoons of the mixture to a small bowl and set aside. Add trimmed chicken thighs to the remaining marinade; turn to coat. Cover and let stand at room temperature for 30 minutes.

2. Preheat a grill to medium-high (400°F to 450°F). Oil the grill grates. Grill the chicken, covered, until lightly charred and an instant-read thermometer inserted in the thickest part registers 165°F, 5 to 7 minutes per side. Transfer to a platter and cover loosely with foil to keep warm.

3. Meanwhile, brush zucchini plans with the remaining 2 tablespoons oil and sprinkle with ¼ teaspoon salt and the remaining ½ teaspoon pepper. Grill the zucchini, covered, until tender and grill marks form, 3 to 5 minutes per side. Transfer to the platter with the chicken. Sprinkle with the remaining ¼ teaspoon salt and drizzle with the reserved soy sauce mixture. Sprinkle with 1 tablespoon cilantro and 2 teaspoons sesame seeds.