Healthy Famz Healthy Family News essential tips for a healthy family. Explore practical advice to keep your family happy and healthy.
Related Articles
Use a little balsamic Dijon vinaigrette to marinate chicken thighs and the rest as a salad dressing for a casual summer meal that packs a bright, tangy punch without a lot of effort. If you have time to marinate the chicken in the morning or the night before, you’ll have a super flavorful meal that comes together in a reasonable amount of time by dinnertime.
Make it ahead of time: The chicken must marinate for 8 to 24 hours before it can be grilled.
Storage: Store the chicken in the refrigerator for up to 4 days. Store the vinaigrette in the refrigerator for up to 1 week.
Ingredients
Servings: 4–8 (for about 8 thighs and 8 cups of salad)
Directions
Active: 45 min
|Total: 1 hour plus 8 to 24 hours for marinating
Step 1
In a medium bowl, whisk together the oil, vinegar, mustard, maple syrup or honey, oregano, and shallot until emulsified, and season with salt and pepper. You should have about 1 1/4 cups.
Step 2
Place the chicken in a large zip-top bag and pour about two-thirds (3/4 cup) of the dressing into the bag (see Notes). Seal the bag, squeeze out any excess air, and massage the vinaigrette into the chicken. (Refrigerate any remaining vinaigrette until needed.) Place the bag in a large bowl or shallow dish to catch any leaks—just in case—and refrigerate for at least 8 hours and up to 24 hours.
Step 3
When you’re ready to cook, remove the chicken from the refrigerator and let it warm slightly, 15 to 20 minutes—this will help the chicken cook more evenly. Prepare the grill for direct heat (if using a grill pan, see Notes). If using a gas grill, set it to 450 degrees. If using a charcoal grill, fill a chimney starter with charcoal, light it, and when the coals are white-gray with ash, pour them onto the charcoal grate, adding more charcoal as needed. Cover the grill and make sure the vents are fully open. When all of the coals are gray and hot, about 15 minutes, your grill should be medium-hot. (Use a grill thermometer or test the heat by holding your hand, palm down, about 4 inches from the grate. Make sure there are no flammable materials, such as clothing, near the heat. If you can hold your hand there for about 4 seconds, the heat should be medium, or about 450 degrees. Remove your hand from the heat before it becomes painful.) Make sure the cooking grates are clean.
Step 4
Lightly brush grill with oil. Working with one piece of chicken at a time, shake or brush off any excess marinade and place chicken skin-side down on grill; discard marinade. Season lightly with salt and pepper and grill until well browned and grill marks appear, 6 to 8 minutes. Turn chicken over and season lightly with salt and pepper—if chicken is sticking to grates, cook for 1 to 2 minutes more and check to see if it releases easily. Continue grilling until chicken is well browned on the other side, grill marks appear, and cooked through, another 6 to 8 minutes. (The internal temperature of the deepest part of the thigh, away from the bone, should reach 165 degrees on an instant-read thermometer. If the chicken begins to brown too quickly, move it from one of the hot spots to another part of the grill or to indirect heat. Larger chicken thighs may take longer to cook.) Transfer to a platter, cover loosely with foil, and let sit for about 10 minutes.
Step 5
While the chicken rests, in a large bowl, toss the arugula, tomatoes, cucumbers, corn, bell peppers, and feta until combined. Drizzle lightly with about half (1/4 cup) of the remaining dressing and toss gently again to coat.
Step 6
Divide the chicken and salad among plates, or serve the dish for the whole family, with the remaining dressing on the side.
Replacements
Chicken thigh meat with bone and skin >> Chicken fillets with bone and skin, adjust cooking time if necessary.
Maple syrup or honey >> agave.
Balsamic vinegar >> vinegar of your choice or fresh lemon juice.
Dijon mustard >> other mustard.
Shallot >> onion or garlic.
Oregano >> thyme, rosemary or sage (fresh or dried).
Variations
To make the inside, heat a grill pan over medium-high heat until hot. Brush the grill pan with oil. Working in batches if necessary, shake or brush off any excess marinade, place the chicken thighs, skin side down, on the grill pan and reduce the heat to medium. Season lightly with salt and pepper and cook until well browned and grill marks appear, 6 to 8 minutes. Turn the chicken over and season lightly with salt and pepper—if the chicken is sticking to the grates, cook for 1 to 2 minutes more and check to see if it releases easily. Continue cooking until the chicken is well browned on the other side, grill marks appear and is cooked through, another 6 to 8 minutes. (The internal temperature of the deepest part of the thigh, away from the bone, should reach 165 degrees on an instant-read thermometer. Adjust the temperature as necessary to prevent the chicken from browning too quickly.) Transfer the cooked chicken to a plate and let rest for 5 minutes. Repeat with the remaining chicken if necessary.
Notes
The vinaigrette will make the chicken thighs even juicier and more tender than usual, but the flavor will be mild. If you prefer your chicken with a more robust marinade, feel free to add a dash of balsamic vinegar and/or Dijon mustard to the zip-top bag, and/or a few cloves of minced garlic before squeezing out the excess air and massaging the marinade into the chicken.
Olga Massov
