CHICKEN, CITRUS-MARINATED WITH LENTIL-HERB SALAD

CHICKEN, CITRUS-MARINATED  WITH LENTIL-HERB SALAD

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Marinated Chicken

  • 6

    chicken thighs, boneless, skin-on

  • ½

    orange, juice and zest

  • ½

    grapefruit, juice and zest

  • ½

    bunch parsley, torn

  • ¼

    cup extra-virgin olive oil, plus more

  • LENTIL-CITRUS SALAD

  • 1

    cup dried lentils (such as small French lentils)

  • 1

    orange (segmented, 2 tablespoons of juice reserved)

  • 1

    grapefruit (segmented, 2 tablespoons of juice reserved)

  • 2

    tablespoons shallot, finely chopped

  • 2

    teaspoons honey

  • 2

    tablespoons white wine vinegar

  • cup extra-virgin olive oil

  • 1

    cup parsley leaves

Directions

•Combine ingredients for the citrus marinade in a baking dish. Place the chicken in the dish and toss to coat. Cover and refrigerate for 30 minutes. •Preheat grill to medium heat. Meanwhile, bring the marinated chicken to room temperature. •Wipe excess marinade ingredients off the chicken and season on all sides with salt and pepper. Place the chicken thighs on the grill skin-side-down. Cook without moving for 6 minutes. Flip the chicken thighs to the other side and cook for another 8 minutes. Serve grilled chicken with herb-lentil salad. Lentil-Citrus Salad: In a medium-sized pot, cover the lentils with 4 cups water and bring to a boil. Reduce heat and simmer and cook until lentils are tender, about 15 to 25 minutes. Drain lentils and transfer to a large bowl.


Nutrition

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