Grilled Chicken Thighs with Seasonal Salad
ingredients
ingredients
method
step-by-step directions

Mario Batali's Chicken Paillard with Spring Salad

  • 6 Chicken Thighs (Boneless; skin on; pounded to 1/4- inch thick)
  • Salt and Pepper
  • Extra Virgin Olive Oil
  • 1 Lemon

For the Spring Salad:

  • 10 ounces fresh Arugula
  • 1 cup fresh Ceci (chick peas)
  • 1 pint Cherry Tomatoes (halved)
  • 1 bunch fresh Asparagus (shaved)
  • 1/2 cup fresh Chives (chopped)
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons Maple Syrup
  • 3 tablespoons Red Wine Vinegar
  • 1/2 cup Extra Virgin Olive Oil
  • Salt and Pepper
step-by-step directions
  • Preheat a grill to medium high. Season chicken with salt, pepper and olive oil on both sides. Place on the grill, skin-side down, and cook for 3 to 4 minutes or until the skin is charred and crispy.
  • Flip the chicken and continue to cook on the second side for 3 to 4 more minutes or until the chicken is cooked through. Remove to a plate and drizzle freshly squeezed lemon juice over the chicken. Serve with the Spring Salad.
  • For the Spring Salad: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  • In a medium bowl, toss the tomatoes with olive oil, salt and pepper. Pour onto the baking sheet in a single layer. Roast for 10 to 12 minutes, or until lightly charred and soft. Remove from oven and set aside.
  • In a large bowl, stir together the Dijon, maple syrup, vinegar, chives and olive oil just until combined. Season with salt to taste.  The maple syrup adds sweetness and depth to the dressing.
  • Add the remaining ingredients to the bowl and toss to coat in the dressing.
Similar categories: Dinner
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