Chicken thighs are appealingly fatty, but this can sometimes cause flare-ups when grilling. Bank the coals before igniting so that you have a cooler side, and move the chicken there if needed.
- 6 tablespoons olive oil, divided, plus more for drizzling
- 1 15-oz. can chickpeas, rinsed
- ¼ teaspoon crushed red pepper flakes
- 8 small skin-on, bone-in chicken thighs (about 2½ lb. total)
- Kosher salt and freshly ground black pepper
- 3 cups arugula with tender stems
- 1 tablespoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- Flaky sea salt (such as Maldon)
Heat 2 Tbsp. oil in a medium skillet over medium-high heat; cook chickpeas, thyme, and red pepper flakes, stirring occasionally, just until warmed through, about 5 minutes. Transfer to a large bowl.
Prepare a grill for medium heat; oil grill grate. Brush chicken with 4 Tbsp. oil; season with salt and pepper. Grill chicken, skin side down, until golden brown and lightly charred, 8–10 minutes. Turn and grill until cooked through, 4 minutes longer.
Toss arugula, lemon zest, and lemon juice into chickpeas. Serve with chicken, drizzled with more oil and sprinkled with sea salt.
Nutritional ContentCalories (kcal) 460 Fat (g) 29 Saturated Fat (g) 4.5 Cholesterol (mg) 135 Carbohydrates (g) 15 Dietary Fiber (g) 4 Total Sugars (g) 3 Protein (g) 37 Sodium (mg) 540Reviews SectionEasy and delicious! Added dill, goat cheese, diced cucs, and halved grapes tomatoes because why not?
Grilled chicken paillard with arugula and lemon vinaigrette
By now you have figured out that I promote one meal for the whole family. I think there is a beautiful connectedness that comes from everyone sharing the same meal and sharing the same energy from that food. In addition, I believe that we help our children develop better eating habits when we expose them to a wide variety of foods during their lives and we encourage them to try new things. By giving in to the picky eater in the family and making him chicken tenders or buttered pasta every night because he won’t eat grown-up food, we are basically ensuring that he will grow up with only a taste for “kid cuisine” and the flavors associated with it. Not only that, who in the world has time to make more than one meal every night?
Mr. Picky is my 7-year-old and he is a challenge at mealtime even though I have done everything right. I am a great eater and I have set a good example for him (the most important thing.) I have exposed him to every vegetable and whole grain countless times. He has helped me prepare dozens of meals. We have gone shopping together at the supermarket and farmer’s markets. We have planted seeds and grown our own food. And he is still a total pain in the ass neck and still quite picky, although he is slowly coming around. But I am not stressed out about it because Daughter #1 was the exact same way, even worse! Until one day something clicked and now she eats everything I eat from beet greens and bok choy to millet and muesli.
What does this have to do with chicken paillard and arugula salad when 99% of kids hate arugula? Of course they hate it. It is peppery and bitter and their tastebuds haven’t developed to the point that it tastes good to them. I didn’t like arugula when I was 7, but I am a maniac for it now. I even grow tons of it in my garden. So should I cater to the lowest common denominator in my family and prepare arugula-less meals? Heck no! I want arugula salads every now and then with a lemon vinaigrette and thinly pounded chicken breast. It’s one of my favorite quick-fix meals. But this is where I think flexibility should play a role. I will cut the chicken into strips and lay them on top of the arugula so that it is more appealing to my son and I allow him to eat just the chicken. He can look around the vegetable crisper and see if there’s something else that he would like, such as a raw carrot. In this way, I am not making him a whole different meal for him and the rest of us get to eat what we want.
No one likes everything, not even me. I very much dislike papaya, tarragon and poached or runny eggs. If you dislike arugula, feel free to substitute spinach or a crisp romaine. If you dislike chicken, you can add steak or chickpeas and shaved parmesan cheese. This is a great recipe to make for a crowd or for just one. The photo below shows a big platter I made when my cousin Joanna and her husband Anthony stopped by for dinner. I literally came home after they arrived at my house and whipped this together in front of them. The other finished photo at the top is my lunch yesterday when I was working at home testing recipes. As luck would have it, Mr. Picky came home for lunch and asked if I would share my chicken with him. My pleasure, as long as I get all the arugula for myself! One day he’ll be asking for that, too.
How to Use Up Leftover Chicken
Wondering what to do with all those chicken leftovers that you have in your fridge? There are so many options for easy leftover chicken recipes that taste great! Check out these 5 different recipe types, with 40 total recipes for leftover chicken.
Make Soup or Chili with Leftover Chicken
Chop up leftover roasted chicken, grilled, or baked chicken and make a pot of soup. Since the chicken is already cooked, you&rsquoll just have to stir that in towards the end and cook until it is heated through. If you&rsquove roasted a whole chicken, don&rsquot forget to use the carcass to make a pot of homemade broth.
GRILLED CHICKEN RECIPE
I love this chicken recipe for how delicious it is, how very Mediterranean it is and finally, how easy it is!
I can’t stress enough about this Perfect Tahini Sauce to serve next to the chicken. It’s the perfect creamy dreamy sauce, that’s not heavy or mayo based. It’s tangy and smoky from the lime and cumin.
Let’s talk also about the spicy chickpeas. It’s spicy, creamy, hearty, filling and super delicious to add to your grilled chicken platter.
Finishing off the chicken with feta cheese, chopped parsley and mint is like icing on the cake.
Now let’s start making this delicious chicken recipe!
Arugula, known as rocket in most of the English-speaking world and rucola in Italy, has a bit of a spicy history as well as flavour.
A poem attributed to Virgil says it “excites the sexual desire of drowsy people.” In medieval times, it was still considered an aphrodisiac.
Maybe it was puritanism, but it took a while to catch on North America. According to the Oxford English Dictionary, the first reference to arugula in America was in 1960, in an article by New York Times food editor Craig Claiborne.
Arugula flourishes all around Ottawa now: be seduced by its tender, slightly peppery leaves that are in abundance at local markets, before the intense heat of summer makes it bolt.
This easy recipe, from a restaurant in Martha’s Vineyard, tosses the bright flavours of arugula and lemon zest with warm chickpeas, a hit of hot pepper and sizzling, slightly charred chicken thighs. You can make it in minutes, mostly on your grill with just five minutes in the kitchen with a frying pan.
Grilled Chicken with Arugula and Warm Chickpeas - Recipes
At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.
In light of concerns over Coronavirus (COVID-19), we’d like to share the following:
COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
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Greek-style Grilled Chicken Paillard Recipe
This post is sponsored by MOINK Box. All opinions expressed are my own.
I like to plan ahead, even if things don’t always work out that way. Sometimes half the fun is in the planning, such as a vacation or an upcoming weekend. And sometimes the anticipation is better than the reality LOL! I do a lot of food planning – classes, family meals for the week, and holidays, for example. It’s truly one of my favorite things to do and I love thinking about how everyone will enjoy a particular meal or recipe.
Something happens to me when a new season begins on the calendar. I really shift my perspective and think about how I can adapt to become more in tune with nature’s new energy. The easiest way to do this is to change the foods that I buy and eat. We used to put on weight during the winter because we intentionally needed to pad ourselves with extra fat to keep ourselves warm. I did the same but by unintentionally eating too much chocolate over the holidays. How’s that for staying in synch with nature?? Ooops!
The first day of Spring just passed and I feel like it’s a new year, which it is in nature. So much growth, rebirth, cleaning out, detoxing is all happening. I am dusting off my grill and looking forward to inviting friends over and eating outdoors. I aways have one “safe” spring/summer entertaining recipe up my sleeve and here’s my latest.
I’m calling it a Greek-style Grilled Chicken Paillard. Chicken paillard is a pounded piece of protein, in this case chicken. It is the first chicken dish I taught my older daughter how to make because it’s quick and easy and really versatile. Normally I serve it over arugula with parmesan, lemon and olive oil. Very classic and simple. But everyone I know loves Mediterranean flavors and a good Greek salad, so I thought I would combine the two and this was a HUGE hit in my house with my kids and me. I also made it for a couple of girlfriends and they deemed it “the perfect meal.” Wow! It kind is — very flavorful with garlic, lemon juice, vinegar, oregano and olive oil PLUS all the juiciness from tomatoes, olives and onions. I am so looking forward to serving this in the coming months and beyond.
“You never know if you’re going to like something until you try it” is an expression I use all the time in my kitchen with both my picky son and my adult students. I tried a Moink Box for the first time last fall and I was very impressed. You can read up about the inspiring story behind Moink here. The company is both a source for humanely-raised and ethically-sourced meats and fish for the consumer, as well as an outlet for grass-based farmers to sell their proteins. I really struggle with the idea of buying organic meat and poultry from the supermarket when I know it’s from a mega farm. But I also don’t have time to run around visiting local farms as much as I love the idea of that. But I have been so happy with the quality of the proteins in the Moink Box, that I have continued to subscribe.
Moink boxes are customizable which is key for me since we don’t eat pork or lamb. So I was easily able to swap those out for wild salmon, which is my favorite animal protein. Everything comes frozen, which is awesome for working mamas, like me. No time to run to the grocery store? Pull it out of the freezer. But the most important thing is that all the proteins are grass-fed/pastured/wild, humanely-raised without antibiotics on small farms. You can see the contents of one of my Moink Boxes above. I used the boneless, skinless chicken breasts in this recipe, but I have tried multiple types of beef and salmon. All high quality! A Moink Box would make a great housewarming gift or Father’s Day gift. Use SPRING18 to get $15 off your first box order! And grilling season is just around the corner, so even if your grill is covered in snow right now, it won’t be for long!
I love love love seeing your creations. Please tag me @pamelasalzman #pamelasalzman !
You can shop the tools I used for this recipe by clicking on the images below!
Begin by finely dicing the red onion. Next, place the diced onions in a small bowl and cover with cold water.
Let sit for 10 minutes, then drain. This step tames the bite of the raw onion, which can be overpowering (at least for raw onion-phobes like me).
Combine the onions with the remaining ingredients.
Toss well, then taste and adjust seasoning with more lemon, salt, and pepper, if necessary.
Cover and refrigerate until ready to serve. Enjoy!
Yes, warm food + raw food = epic salad creation.
The perfect summer salad has grilled ingredients served warm served with fresh raw veggies. This Mediterranean Quinoa Chicken Salad bowl is topped with grilled chicken, sautéed onions and mushrooms and a zesty herb dressing.
This recipe was inspired by an old recipe on the blog, Mediterranean Pasta Salad, and I decided to give it a major upgrade and post a whole new recipe!
Because Mediterranean Quinoa Chicken Salad tho.
It’s satisfying, nourishing, and oh so healthy…. hope you dig into a bowl of this Mediterranean Quinoa Chicken Salad very soon.
Oh and because today is National Walnut Day, my friends over at California Walnuts are sharing this resource, Make Your Meals Mediterranean, to help people how to make small, specific changes to get closer to a Mediterranean-style of eating even when they aren’t living near the Mediterranean sea.
Combining pesto + grilled chicken along with some other delectable ingredients can create the ultimate sandwich that will appease anyone. Apply a thick layer of pesto to both the Pepperidge Farm Farmhouse® Hearty White Bread pieces. Layer the bottom slice with cheese of your choice.
For me, I have used mozzarella cheese, sun-dried tomatoes, and arugula to create the perfect mixture of tastes within the sandwich. Feel free to customize your sandwich in any way you like.
All in all, I believe this sandwich/panini will delight anyone who eats it. Pepperidge Farm Farmhouse® Hearty White Bread soft texture and delicious taste will seduce anyone into devouring the sandwich down quickly. I can’t keep raving about this here, so you will have to try it for yourself.
I encourage you to give this recipe a try and share your feedback! If you have questions related to this recipe, send me an email, and I would be happy to answer them. We’d love to hear from you. ?
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