@thankfulhomemaking: Hot stove? Not this summer. ☀️🌽 This is the kind of meal that actually lets you sit down, eat outside, and enjoy the season. The kind of dinner that feels like summer should feel, easy, relaxed, and really good. Here's how it all comes together: 🍗 The chicken marinates ahead of time (even overnight!) so when it's time to cook, it goes straight on the grill! It is juicy and full of flavor every single time. 🌽 The corn goes right on the grill alongside it, brushed with garlic butter until it's golden and perfectly charred. 🥔 The potatoes roast low and slow until they're golden, crispy, and impossible to stop eating. Finished with a little Parmesan that takes them completely over the top. The best part? Almost none of this requires you to actually stand over anything. You prep, you walk away, and dinner takes care of itself. This is the meal we come back to again and again all summer long, and I know your family is going to love it just as much as mine does. 🌿 Chicken Thighs Servings: 6 | Total Time: 12 hours Ingredients: 2½ lbs boneless skinless chicken thighs ⅓ cup avocado oil ¼ cup balsamic vinegar 2 Tbsp coconut aminos 1½ Tbsp Dijon mustard 1½ Tbsp honey 5 cloves garlic, minced 1 tsp kosher salt 1 tsp black pepper 1½ tsp onion powder 1 tsp Italian seasoning 1 tsp dried basil ½ tsp red pepper flakes 1 Tbsp lemon juice Directions: 1. Add the oil, balsamic vinegar, soy sauce, Dijon mustard, honey, garlic, salt, pepper, onion powder, basil, Italian seasoning, lemon juice, and red pepper flakes to a large bowl. Whisk until fully combined. 2. Add the chicken thighs and toss well so every piece is coated. 3. Cover and refrigerate for at least 4 hours, but overnight is best for the most flavor. 4. Remove the chicken from the fridge about 20 minutes before grilling. 5. Preheat the grill to medium heat. Lightly oil the grates if needed. 6. Remove the chicken from the marinade, letting the excess drip off. 7. Grill the chicken thighs for about 5-7 minutes per side, depending on thickness, until nicely charred and the internal temperature reaches 165°F. 8. Let rest 5 minutes before serving. Roasted Potatoes Servings: 6 | Total Time: 1 hour Ingredients: 2 lbs small gold potatoes cut in half or quarters 3 Tbsp avocado oil 1 tsp garlic powder ½ tsp onion powder ½ tsp paprika ½ tsp salt ¼ tsp black pepper 1 tsp Italian seasoning ¼ cup grated Parmesan cheese Directions: 1. Preheat oven to 375°F. Line a large baking pan with parchment paper. 2. Wash potatoes and cut them into halves or quarters, depending on size. Pieces should be roughly the same size for even cooking. 3. In a large bowl, combine olive oil, garlic powder, onion powder, paprika, salt, pepper, and Italian seasoning. 4. Add potatoes to the bowl and toss until evenly coated with the oil and seasoning mixture. 5. Sprinkle Parmesan cheese over the potatoes and toss again to coat. 6. Spread potatoes in a single layer on the prepared baking pan, making sure they aren't crowded. 7. Bake uncovered for 45-50 minutes, or until potatoes are golden brown and fork-tender. Grilled Corn Servings: 6 | Total Time: 20 minutes Ingredients: 6 ears corn, husks and silk removed 3 Tbsp butter, melted ½ tsp salt ¼ tsp pepper Garlic Butter: 2 Tbsp melted butter 2 cloves minced garlic Directions: 1. Preheat the Blackstone or grill to medium heat. 2. In a small bowl, mix together the melted butter, garlic, salt, and pepper. 3. Brush the corn all over with the garlic butter mixture. 4. Place the corn directly on grill. 5. Cook for 10-15 minutes, turning every few minutes so all sides get golden brown and lightly charred. 6. Brush with more garlic butter while cooking for extra flavor. 7. Remove once tender and browned. Optional: top with parmesan, parsley, or a squeeze of lime before serving. #mealprep #summerdinners #mealsmadeeasy #dinnerprep #mindfulmothering

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Tuesday 07 July 2026 15:00:00 GMT