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Grilled Honey-Mustard Chicken With Arugula & Plum Salad

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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

Details

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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