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Citrus Chicken Thighs with Mustard Vinaigrette

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Ingredients

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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

Instructions

For the Chicken & Marinade:

  1. Rub over chicken thighs and under the skin.
  2. Sprinkle salt and pepper over each thigh.
  3. Drizzle the chicken with canola oil.
  4. Bake for about 45-50 minutes; until a beautiful golden crisp on the skin and juices run clear.

For the Salad & Vinaigrette:

  1. Combine all of the above in a food processor and process until smooth; taste and adjust the seasonings to taste.
  2. Drizzle desired amount of favorite salad greens.

Find it online: https://livingthegourmet.com/2014/06/citrus-chicken-thighs-with-mustard-vinaigrette.html