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Ingredients
- 3 Tbsp. Honey
- 2 Tbsp. Dijon Mustard
- 1 Tbsp. Fresh Thyme, chopped
- 4 Tbsp. Olive Oil
- 8 Bone-In, Skin-On Chicken Thighs
- Kosher Salt & Freshly Ground Black Pepper
- 2 Tbsp. Red Wine Vinegar
- 2 Bunches Arugula (approx. 6 C.)
- 2 Plums, pitted & thinly sliced
Preparation
Step 1
In a sm. bowl, whisk together the honey, mustard, thyme & 1 Tbsp. of the oil. Heat grill to med-low. Season the chicken with salt & pepper. Grill, covered, turning occasionally, till cooked through (25-30 min.) Brush frequently with the honey mixture during the last 5 min. of cooking. Meanwhile, in a medium bowl, whisk together the vinegar, the remaining 3 Tbsp. of oil & 1/4 tsp. each salt & pepper. Add the arugula & plums & toss to combine. Serve with the chicken.
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