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Grilled Chicken with Garden Salad


Grilled Chicken with Garden Salad




**For the Chicken:**
– 4 chicken drumsticks
– 2 chicken thighs
– 2 tablespoons olive oil
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)

**For the Salad:**
– Mixed lettuce leaves
– 1 cup cherry tomatoes, halved
– 1 cucumber, sliced
– 1 radish, thinly sliced
– 1 bell pepper, diced
– 1 cup grilled or roasted potatoes, chopped
– Fresh herbs (optional, e.g., parsley, basil)


**For the Dressing:**
– 3 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 teaspoon Dijon mustard
– 1 teaspoon honey
– Salt and pepper to taste


**For the Chicken:**

1. In a large bowl, combine olive oil, soy sauce, honey, minced garlic, smoked paprika, dried thyme, salt, and pepper. Mix well.
2. Add the chicken drumsticks and thighs to the bowl, ensuring they are well coated with the marinade. Cover and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).
3. Preheat the grill to medium-high heat. Grill the chicken for about 20-25 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
4. Remove the chicken from the grill and let it rest for a few minutes. Garnish with chopped fresh parsley.

**For the Salad:**


1. In a large bowl, combine the lettuce leaves, cherry tomatoes, cucumber, radish, bell pepper, and grilled potatoes.
2. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.

**To Serve:**

1. Plate the grilled chicken alongside the garden salad.
2. Optionally, garnish with additional fresh herbs.
3. Serve immediately and enjoy!

Would you like more recipes or any modifications to this one?


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