Grilled Chicken with Okra

Instructions

1. 1

   In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, smoked paprika, cumin, salt, pepper, and thyme leaves to create a marinade.

   Tip: Make the marinade while preparing your grill for best time management.

2. 2

   Pat the chicken breasts dry with paper towels and place them in a shallow dish. Pour half of the marinade over the chicken, turning to coat evenly. Let sit for 10-15 minutes at room temperature.

   Tip: Don't marinate too long or the lemon juice will begin to cook the chicken.

3. 3

   Toss the okra halves in a bowl with the remaining 2 tablespoons olive oil and a pinch of salt and pepper.

   Tip: Cut okra lengthwise rather than into rounds to minimize sliminess and maximize grilling surface.

4. 4

   Preheat your grill to medium-high heat (around 400°F) and lightly oil the grates to prevent sticking.

   Tip: Clean grates ensure beautiful grill marks and prevent sticking.

5. 5

   Place the marinated chicken breasts on the hot grill and cook for 6-7 minutes per side until the internal temperature reaches 165°F and golden grill marks appear.

   Tip: Avoid moving the chicken frequently; let it develop a crust for better flavor.

6. 6

   During the last 8-10 minutes of chicken cooking, place the okra cut-side down on the grill. Cook for 4-5 minutes until charred, then flip and cook another 3-4 minutes until tender.

   Tip: Okra cooks quickly, so add it after the chicken is already cooking to time them together.

7. 7

   Remove the chicken and okra from the grill and let the chicken rest for 3-5 minutes before serving.

   Tip: Resting allows juices to redistribute throughout the meat for maximum tenderness.

8. 8

   Arrange the grilled chicken and okra on serving plates, drizzle any remaining pan juices over top, and garnish with fresh red onion slices and extra lemon wedges if desired.