Crispy Grilled Chicken and Tomatoes with Strawberry-Spinach Salad

Here’s a freebie for you…my favorite recipe from this week’s hautemealz.com menu…Crispy Grilled Chicken and Tomatoes with Strawberry-Spinach Salad.

Enjoy!

-Perry

Crispy Grilled Chicken and Tomatoes


Yield: 4 servings           Active Time: 35 min.    Total Time: 1 hr. 5 min.


  • 6 tbsp. mayonnaise
  • 3 tsp. chili powder
  • 1/2 tsp. cayenne pepper
  • 1 tsp. salt, divided
  • 4 chicken thighs, with skin and bone
  • 4 tbsp. vegetable oil
  • 1 ½ cup breadcrumbs
  • 4 large tomatoes
  • Black pepper

The Night Before

Combine the mayonnaise, chili powder, cayenne and 1/2 of the salt in a large bowl. Add the chicken and toss to coat. Cover and refrigerate overnight.

Prepare the Dish

Preheat a grill to medium low. Brush the grill grates with vegetable oil. Place the breadcrumbs in a shallow dish, then add the chicken, turning to thoroughly coat.

Grill the chicken, turning once, until golden brown and cooked through, 20 to 25 minutes per side.

Meanwhile, cut the tomatoes in half crosswise, brush with vegetable oil and season with salt and black pepper.

Place cut-side down on the grill and cook until marked, about 4 minutes per side. Serve with the chicken.

Note: As I’m trying to eat a little healthier, I tend to not eat this chicken skin when I can help it. However, if I don’t want to lose the flavor of the spices and coating, so it’s best to remove the skin before you coat the chicken the night before. Chicken thighs are a naturally moist piece of meat, so even without the skin, there isn’t much danger of drying it out.
 

Strawberry-Spinach Salad (1b)

Yield: 4 servings           Active Time: 15 min.    Total Time: 15 min.


  • 12 oz. baby spinach
  • 6 tbsp. sliced almonds
  • 1 pint strawberries
  • 1 medium cucumber

Dressing

  • 1/2 lemon
  • 2 tbsp. white wine vinegar
  • 6 tbsp. sugar
  • 3 tsp. vegetable oil
  • 1 tsp. poppy seeds

Mise en Place

Wash and dry the spinach. Hull and slice the strawberries. Peel, seed and dice the cucumber. Zest and juice the lemon. Toast the sliced almonds in a heavy skillet over medium-high heat, about 10 minutes. Let the almonds cool.

Dressing

In a small glass bowl combine the lemon zest and juice, vinegar, sugar, oil, and poppy seeds. Whisk together.

Prepare the Dish

In a large salad bowl, add the spinach, almonds, strawberries, and cucumber and toss together.

Dress the salad right before serving.

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