For the Chicken:

• 10 chicken thighs - with bone and skin
• Dashes of salt
• Dashes of black pepper
• 3 tablespoons canola oil

For the Citrus Marinade:

• Juice and zest of 1 orange
• 2 sprigs rosemary, chopped
• 1 teaspoon fresh chili paste
• 1 tablespoon Teriyaki sauce
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon vinegar
• 3 cloves garlic, grated
• Preheat oven to 350 degrees F.
• In a small bowl, whisk all ingredients above for the citrus marinade.

For the Salad:

• Your favorite salad greens for the salad.

Vinaigrette:

• 2 tbs. smooth mustard
• 3 tbs. white vinegar
• 2 tbs. balsamic vinegar
• 1 garlic clove
• 1 inch piece of fresh ginger
• 1/2 small red onion
• 3 tbs. water
• 4 tbs. olive oil
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. black pepper