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.

 Recipe from Real Simple Magazine, July 2012 issue.

FARTLESS CHILI

HEY PEOPLE, I just discovered something AMAZING. If you're making chili and want to enjoy your food without the flatulence, here is a little-known secret that actually WORKS (tested & approved last Friday).

1. Bring a large pot of water to boil on the stove. Turn off the burner.
2. Add the dried beans (kidney, pinto, whatever!) to the pot.
3. Soak overnight.
4. Drain beans, add enough water to cover them and cook simmering on low for 50 minutes, as usual.
5. Add your cooked beans to the meaty chili mixture (I usually have it already going in a crock pot for a few hours)
6. ENJOY THE BEANS GUILT-FREE. You are in for a fartless night.

For reals, people, this has changed my life.

;)