Recipe | Grilled chicken, snow pea and radish salad

Summer is almost here, and it’s time to grill! Ditch the store-bought marinade for a simple homemade marinade, accompanied by lots of crunchy seasonal vegetables!

HARRISBURG, Pa. — Summer is almost here, and nothing says “summer cooking” like a grilled meal!

But before you rush to the store to buy a ready-made marinade, try it yourself! With just a few fresh ingredients and a few pantry staples, you can make a simple marinade for grilled chicken and a dressing for a fresh, crisp salad.

Lemon is the easy summer ingredient that helps these two shine! It brings out the crunchy vegetables in the snow pea and radish salad and helps wake up the chicken. Some butter-roasted root vegetables add the color and flavor of beets and carrots. All together for a tasty meal that doesn’t skimp on seasonal produce!

For the marinated chicken thighs:

  • 1 ½ pounds chicken thighs
  • ¼ cup lemon juice
  • ¼ cup soy sauce for tamari
  • 2 tablespoons of olive oil
  • 2-3 cloves of garlic, chopped
  • 2 tablespoons chopped parsley

For the Honey Roasted Root Vegetables:

  • 4 medium beets, peeled and cut into 1-inch bites
  • 4 large carrots, peeled and cut into similar 1-inch bites
  • 1 tablespoon of olive oil
  • 1 tablespoon of butter
  • 1 tablespoon of parsley
  • Salt and pepper

For the snow pea and radish salad:

  • 1 cup snow peas, strings removed, cut into ½-inch pieces diagonally
  • 4 radishes, thinly sliced
  • 4 ounces, baby arugula
  • 4 ounces crumbled feta
  • 1 clove of garlic, chopped
  • 3 tablespoons of lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon of Dijon mustard
  • ½ cup avocado or olive oil
  • 1-2 tablespoons honey, to taste
  • Salt and pepper to taste

Let the chicken thighs marinate for at least an hour, but longer is better! Mix together the lemon juice, soy sauce, olive oil, garlic, parsley, salt and pepper. Pour the marinade over the chicken thighs in a container and seal it tightly.

Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with foil. Add the beets and carrots, then top with olive oil, salt and pepper. Place the vegetables in the oven and cook for 30 to 35 minutes, then remove the tray from the oven. Drizzle the beets and carrots with honey and add the butter. Cook for an additional 5 minutes or until a fork can easily pierce them.

While the root vegetables are cooking, you can grill the chicken (or use a grill pan) and prepare the salad. Garnish the arugula with the radishes, snow peas and feta. Whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, honey, salt and pepper. Pour the vinaigrette over the salad.

Serve a piece or two of chicken with some root vegetables and the salad – and of course, enjoy!

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