Grilled Chicken and Asparagus

  • 6 servings
  •  20 mins
  •  10 mins
  •  10 mins


  • 6 boneless skinless chicken thighs (4 ounces each)
  • 1/3 cup lemon juice
  • 1/3 cup orange juice
  • 1 tablespoon Mazola® Corn Oil
  • 1/4 cup salt free chicken seasoning
  • 1 bunch asparagus
  • 1 tablespoon Mazola® Corn Oil
  • 1 tablespoon salt free chicken seasoning


Combine chicken thighs, lemon juice, orange juice, oil and 1/4 cup seasoning in a resealable plastic bag. Marinate in the refrigerator a minimum 30 minutes, or up to 24 hours.

Trim asparagus. Rinse and pat dry with a paper towel. Place on a baking sheet; drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon seasoning. Toss lightly; set aside.

Coat grill surface with grill spray to prevent sticking.

Preheat grill to medium-high heat.

Remove chicken from marinade; discard any remaining marinade. Grill chicken over Direct High heat (450� to 550℉) for 5 to 7 minutes; turn chicken and continue to cook for 3 to 5 minutes until cooked through. While chicken grills, place asparagus on grill and grill until crisp tender, about 4 to 6 minutes. Turn occasionally.

Transfer chicken and asparagus to serving platter; tent with foil 3 to 5 minutes before serving.