Tuesday, July 31, 2012

Grilled Honey-Mustard Chicken with Arugula and Plum Salad

Fresh and perfect for summer! I was really pleasantly surprised with this recipe. To make it I used a square grill pan (11"x11"), a wonderful gift from my cousin for graduation. Thanks to the pan, the skin of the chicken was delicious and crispy and the dark meat of the chicken preserved moisture and flavor.

Grilled Honey-Mustard Chicken with Arugula and Plum Salad
-3 Tbsp honey (I used Safeway's organic stuff imported from Brazil *eyeroll*)
-2 Tbsp Dijon mustard (used Beaver Brand Sweet Hot Mustard)
-1 Tbsp chopped fresh thyme (Safeway organic again)
-4 Tbsp olive oil, divided
-8 bone-in, skin-in chicken thighs (got a 12-pack and froze the remainders)
-Kosher salt and black pepper
-2 Tbsp red wine vinegar
-2 bunches arugula (I just bought Safeway's washed & ready stuff)
-2 plums, pitted and thinly sliced (one plum was enough for three people)

  1. In a small bowl, whisk together the honey, mustard, thyme and 1 Tbsp of the oil
  2. Preheat oven to 350 degrees. Heat grill pan to medium high heat. Season the chicken with salt and pepper. 
  3. Sear the chicken thighs in the pan ~7 minutes per side (skin should be properly browned). Place pan into the oven and bake for ~20 minutes, flipping the chicken midway through.
  4. Bake the chicken five minutes more after brushing the honey mixture onto the skin. 
  5. Meanwhile, in a medium bowl, whisk together the vinegar, the remaining 3 Tbsp of oil and 1/4 t each of salt and pepper. Toss with the arugula and arrange with plums on top. Serve with chicken.

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