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CHICKEN - GRILLED - Citrus-Marinated Chicken with Lentil-Herb Salad
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| The Chew CITRUS-MARINATED CHICKEN WITH LENTIL-HERB SALAD Marinated Chicken | |
| 6 | chicken thighs, boneless, skin-on |
| 1/2 | orange, juice and zest |
| 1/2 | grapefruit, juice and zest |
| 1/2 bunch | parsley, torn |
| 1/4 cup | extra-virgin olive oil, plus more |
| LENTIL-CITRUS SALAD | |
| 1 cup | dried lentils, (such as small French lentils) |
| 1 | orange, (segmented, 2 tablespoons of juice reserved) |
| 1 | grapefruit, (segmented, 2 tablespoons of juice reserved) |
| 2 tablespoons | shallot, finely chopped |
| 2 teaspoons | honey |
| 2 tablespoons | white wine vinegar |
| 1/3 cup | extra-virgin olive oil |
| 1 cup | parsley leaves |
Combine ingredients for the citrus marinade in a baking dish. Place the chicken in the dish and toss to coat. Cover and refrigerate for 30 minutes.
Preheat grill to medium heat. Meanwhile, bring the marinated chicken to room temperature.
Wipe excess marinade ingredients off the chicken and season on all sides with salt and pepper. Place the chicken thighs on the grill skin-side-down. Cook without moving for 6 minutes. Flip the chicken thighs to the other side and cook for another 8 minutes. Serve grilled chicken with herb-lentil salad.
Lentil-Citrus Salad:
In a medium-sized pot, cover the lentils with 4 cups water and bring to a boil. Reduce heat and simmer and cook until lentils are tender, about 15 to 25 minutes. Drain lentils and transfer to a large bowl.
Whisk together the 2 tablespoons of orange juice, 2 tablespoons of grapefruit juice, shallot, honey, vinegar, olive oil, salt and pepper to taste. Dress the warm lentils with the vinaigrette and toss to coat. Lastly, add the citrus segments and parsley. Toss to combine and season with salt and pepper.
Tips
- Dark meat is typically cheaper than the white meat chicken.
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