This Just 5 Challenge finalist recipe is the creation of Jan V. of Lombard, IL. Spanish smoked paprika lends a rich, smoky flavor and aroma to this deliciously simple grilled chicken dish.
Place chicken, paprika, vinaigrette, salt, and pepper in medium bowl; toss to coat chicken. Cover and refrigerate for 30 minutes.
Heat grill to medium-high heat. Remove chicken from marinade (discard); grill 12 to 16 minutes, turning once, until no longer pink in center. Cook to internal temp of 165°F.
Place asparagus on grill next to chicken; cook about 5 minutes or until tender.
Serve chicken with asparagus, sprinkled with cheese.
Boneless skinless chicken breasts may be substituted for boneless skinless chicken thighs.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.
For more tender asparagus, peel the tougher skin from the bottom half of each spear with a vegetable peeler.