Grilled Mediterranean Chicken Thighs with Lemon-Herb Orzo and Charred Asparagus

In a large bowl, whisk the juice of 1 lemon, 2 tablespoons olive oil, 2 minced garlic cloves, 2 teaspoons dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Add 3 lbs raw chicken thighs to the bowl, coat thoroughly, and let marinate at room temperature for 30 minutes.

While the chicken marinates, mince the remaining 2 cloves of garlic, finely chop 1/4 cup fresh parsley, thinly slice 1/2 red onion, halve 1 cup cherry tomatoes, and trim the woody ends from 1 lb asparagus.

In a medium pot, bring 2 cups chicken broth to a boil; add 1.5 cups dry orzo, reduce heat to low, cover, and simmer for 9 minutes until the liquid is absorbed and the pasta is tender.

Preheat your grill to medium-high heat (400°F) and toss 1 lb asparagus with 1 tablespoon olive oil, salt, and pepper.

Place the 3 lbs marinated chicken on the grill and cook for 5-6 minutes per side (10-12 minutes total) until the internal temperature reaches 165°F.

During the final 5 minutes of chicken cooking, place 1 lb asparagus on the grill and cook for 4-5 minutes, turning occasionally until tender and charred.

Remove all items from the grill; set aside 1.5 lbs of the grilled chicken in a sealed container to cool for use in tomorrow's dinner.

To the pot of cooked orzo, stir in 0.5 cup crumbled feta cheese, 1 cup halved cherry tomatoes, the sliced 1/2 red onion, 1/4 cup chopped parsley, and the juice of 1/2 lemon.

Serve the remaining 1.5 lbs of grilled chicken immediately alongside the lemon-herb orzo and charred asparagus.