The Ultimate Grilled Asparagus Cookbook by Katherine Case

Author:Katherine Case [Case, Katherine]
Language: eng
Format: epub
Published: 2020-02-02T23:00:00+00:00

Grilled Lemon-Dijon Chicken Thighs with Arugula Salad

Ingredients

4 (4-ounce) skinless, boneless chicken thighs

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper, divided

2 1/2 tablespoons extra-virgin olive oil, divided

2 teaspoons fresh lemon juice

2 teaspoons Dijon mustard

1 teaspoon minced fresh garlic

Cooking spray

2 tablespoons thinly sliced shallots

1 tablespoon balsamic vinegar

2 teaspoons honey

1 cup grape tomatoes, halved

1 (5-ounce) package baby arugula

How to Make It

Step 1

Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine chicken, 1 1/2 teaspoons oil, juice, Dijon, and garlic in a bowl; toss to coat. Let stand 4 minutes. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; grill 5 minutes on each side or until done. Place chicken on a cutting board. Cut chicken into 1/4-inch-thick slices.

Step 2

Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, remaining 2 tablespoons oil, shallots, vinegar, and honey in a large bowl, stirring with a whisk to dissolve honey. Add tomatoes and arugula; toss to coat. Place 1 1/2 cups arugula mixture on each of 4 plates; top evenly with sliced chicken.

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