Grilled Chicken Thighs with Mixed Greens (45-50 Minutes)

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Grilled chicken is a beloved dish worldwide, celebrated for its smoky aroma and perfectly charred skin. When combined with the freshness of mixed greens and a zesty lemon vinaigrette, it becomes a meal that strikes a beautiful balance between rich and refreshing. This dish is simple to prepare, yet never fails to impress!

  • Prep Time: 25-30 minutes
  • Cook Time: 20 minutes
  • Total Time: 45-50 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the Grilled Chicken Thighs:

  • 4 chicken thighs (bone in, skin on) including drumsticks
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cloves garlic, minced
  • 1 tsp dried rosemary or thyme (optional)

For the Mixed Green Salad:

  • 4 cups mixed salad greens (e.g., arugula, spinach, romaine)
  • 1/2 red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup toasted almonds or walnuts (optional)

For the Lemon Vinaigrette:

  • Juice of 1 lemon
  • 1/2 cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. Prep the Chicken (5 minutes): In a bowl, combine olive oil, salt, pepper, minced garlic, and rosemary or thyme (if using). Rub this mixture over the chicken thighs ensuring they’re well coated.
  2. Grill the Chicken (25-30 minutes): Preheat grill to medium-high heat. Place the chicken thighs skin-side down and grill for about 12-15 minutes, until the skin is golden brown and crisp. Flip and grill for another 12-15 minutes, until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  3. Prep the Salad (5 minutes): In a large bowl, combine mixed salad greens, sliced red onion, halved cherry tomatoes, crumbled feta, and toasted nuts if using.
  4. Make the Dressing (5 minutes): In a small bowl, whisk together lemon juice, olive oil, minced garlic, and Dijon mustard. Season with salt and pepper to taste.
  5. Toss and Serve (3 minutes): Just before serving, drizzle the lemon vinaigrette over the salad and toss gently to combine. Serve salad alongside grilled chicken thighs.

Notes

To elevate the chicken, consider adding a few wood chips to your grill for an added smoky flavor, or marinate the thighs for a few hours in advance for deeper seasoning. For those looking to add more to the salad, roasted veggies, seeds, or even fresh fruit slices complement the greens beautifully. Pair this dish with a chilled glass of white wine or a light beer to round off a satisfying dining experience.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 480
  • Sugar: 4g
  • Sodium: 680mg
  • Fat: 35g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 27g
  • Cholesterol: 110mg

Pair this with...

Cauliflower Rice

Begin with a fresh cauliflower head. Wash it and then remove the stem and leaves. Break the cauliflower into florets. Pop those florets into a food processor and pulse until the cauliflower looks grainy, resembling rice grains. Be cautious not to over-process; you don't want cauliflower mush! Now, in a large skillet, heat up a bit of olive oil or butter. Add your cauliflower rice and stir. Cook for 5 to 8 minutes or until it's slightly golden and tender. Season with salt and pepper to taste. You can also jazz it up with some minced garlic or herbs if you like.

Cheesy Broccoli

Start by washing and cutting your broccoli into florets. Using a steamer or a pot with a little water and a steaming basket, steam the broccoli until it's tender but still vibrant green. While the broccoli is steaming, let's whip up that delectable cheese sauce. In a saucepan, melt some butter and whisk in an equal amount of flour to create a roux. Gradually add milk, continuously whisking to avoid any lumps. Once the mixture starts to thicken, reduce the heat and stir in a good amount of shredded cheddar cheese. Season with a pinch of salt, pepper, and maybe a touch of mustard or nutmeg if you're feeling fancy. Once it's smooth and velvety, pour the sauce over your freshly steamed broccoli.

Grilled Zucchini

Grilled zucchini is a fan favorite that brings out the vegetable's natural sweetness, complemented by a smoky char. Start by slicing your zucchini lengthwise into planks, not too thin to ensure they hold up on the grill. Lightly brush them with olive oil on both sides to keep them from sticking and to enhance that delicious grill flavor. Season with a pinch of salt and maybe a touch of pepper or your favorite herbs. Once your grill is nice and hot, lay those zucchini slices down and listen to that satisfying sizzle. Grill for a few minutes on each side until you've got those hallmark grill marks and the zucchini is tender with a slight crunch.

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