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Protein-Packed Father’s Day BBQ Feast

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A hearty, muscle-friendly BBQ feast featuring marinated chicken thighs, spice-rubbed sirloin steak, protein-rich quinoa salad, and grilled veggies. Perfect for Father’s Day or any muscle-loving crowd.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs
  • 1.5 pounds top sirloin steak, trimmed and cut into thick steaks
  • 1 cup plain full-fat Greek yogurt
  • 2 tablespoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 1.5 teaspoons sea salt
  • 3 tablespoons olive oil (for marinade and grilling)
  • 2 tablespoons fresh lemon juice
  • 1 cup rinsed quinoa
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh parsley
  • 1/2 cup crumbled feta cheese (optional)
  • 3 tablespoons extra virgin olive oil
  • Lemon zest from 1 lemon
  • Salt and pepper to taste
  • 1 bunch asparagus, trimmed (about 1 pound)
  • 2 medium red bell peppers, sliced
  • 2 medium zucchinis, sliced lengthwise
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil (for veggies)
  • Salt and pepper to taste

Instructions

  1. In a large bowl, mix Greek yogurt, smoked paprika, garlic powder, onion powder, black pepper, sea salt, olive oil, and fresh lemon juice.
  2. Add chicken thighs and sirloin steaks, coating each piece well. Cover and refrigerate for at least 2 hours, ideally overnight.
  3. Rinse quinoa under cold water using a colander.
  4. Combine quinoa with 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes or until water is absorbed.
  5. Remove from heat and fluff quinoa with a fork. Let cool slightly.
  6. In a bowl, mix cooked quinoa with cherry tomatoes, cucumber, red onion, parsley, and feta cheese if using.
  7. Add olive oil, lemon zest, salt, and pepper. Toss gently and refrigerate until serving.
  8. Toss asparagus, bell peppers, and zucchini with olive oil, minced garlic, salt, and pepper. Set aside.
  9. Preheat grill to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
  10. Place chicken thighs skin-side down and sirloin steaks on the grill.
  11. Cook chicken for about 7-8 minutes per side until internal temperature reaches 165°F.
  12. Flip steaks every 4-5 minutes for medium-rare (130-135°F). Use an instant-read thermometer to check doneness.
  13. While meat rests, grill veggies, turning occasionally until tender and charred, about 8-10 minutes.
  14. Let grilled meats rest loosely covered with foil for 5 minutes to retain juices.
  15. Arrange chicken, steak, quinoa salad, and grilled veggies on a large platter. Garnish with fresh parsley or lemon wedges if desired. Serve immediately.

Notes

Marinate meats for at least 2 hours or overnight for best flavor. Use an instant-read thermometer to ensure proper doneness. Let meats rest after grilling to retain juices. Oil grill grates to prevent sticking. Quinoa salad can be made ahead and tastes better after flavors meld. Leftovers keep well refrigerated for up to 3 days and can be frozen.

Nutrition

Keywords: Protein-packed, Father's Day, BBQ, muscle-friendly, grilled chicken, sirloin steak, quinoa salad, grilled veggies, healthy BBQ

Find it online: https://sparklespoon.com/protein-packed-fathers-day-bbq-feast-easy-muscle-dad-recipes-to-try/