Ingredients
Scale
- 6 - 7 skinless, boneless chicken thighs
For the marinade:
- 3 garlic cloves, grated
- 1/2 tsp. salt
- 1/2 tsp. dried oregano, crushed
- 1/2 tsp. coarse-ground black pepper
- 1/2 tsp. red pepper flakes
- 2-3 tbs. fresh Italian parsley, chopped
- Juice of 1/2 lemon
- 2-3 tbs. fresh grated Parmesan or Romano cheese
- 2 tbs. olive oil
For the salad:
- Arugula
- Romaine lettuce leaves
- Grape tomatoes
- Red bell pepper
- Fresh Italian parsley
- Red onion, thinly sliced
- Fennel, thinly sliced
- Olives of your choice
For the salad dressing:
- 4 tbs. white balsamic vinegar
- 4 tbs. water
- 4 tbs. olive oil
- 1/2 tsp. salt
- 1/2 tsp. coarse-ground black pepper
- 1 tsp. dried oregano, crushed
- 2-3 tbs. fresh grated Parmesan or Romano cheese
Instructions
For the salad and dressing:
- Combine all of the ingredients for the salad dressing in a small bowl and stir.
- Refrigerate until ready to use. Store in an airtight container. Lasts typically 3 - 5 days in the refrigerator.
- Toss all the ingredients for the salad in a bowl, refrigerate until ready to serve.
For the chicken:
- Place the chicken thighs in a bowl and combine all the ingredients for the marinade with the chicken thighs.
- Gently toss and cover.
- Place in the refrigerator for at least one hour or up to overnight.
- Heat a large cast-iron frying pan and place the chicken thighs in the pan. Do not over-crowd the pan.
- Cook for 5 to 7 minutes per side, turning once, or until the internal temperature reaches 165°F.
- Serve over the prepared salad and drizzle with the salad dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grill
- Cuisine: American
