Food Network Magazine - Volume 6, Number 6 (July/August 2013), p124
Fat 17 g (Saturated 3 g)
Cholesterol 107 mg
Sodium 777 mg
Carbohydrate 22 g
Fiber 5 g
Protein 30 g
- 1 tbsp sesame seeds, toasted
- 1 tbsp finely grated lemon zest
- 2 tsp dried thyme
- 1/2 tsp sugar
- Kosher salt
- Freshly ground pepper
- 8 skin-on, bone-in chicken thighs, trimmed (2 to 2 1/2 lb)
- 1 tbsp fresh lemon juice
- 2 tbsp red wine vinegar
- 2 tbsp extra-virgin olive oil
- 2 romaine lettuce hearts, chopped (about 8 cups)
- 1 cucumber, chopped
- 1 tomato, chopped
- 2 c lightly salted pita chips, crushed
Preparation time 5mins
Cooking time 35mins
Preheat the broiler. Make the rub: Combine the sesame seeds, lemon zest, thyme, sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper in a spice grinder; pulse until the seeds are slightly cracked.
Season the chicken with salt and all but about 1 1/2 tablespoons of the rub. Set skin-side down on a broiler pan and broil; flipping the chicken and rotating the pan halfway through, until the chicken is golden and a meat thermometer registers 170 degrees, 8 to 10 minutes per side.
Make the dressing: Mix 1 tablespoon of the reserved rub, the lemon juice, vinegar, and salt to taste in a bowl. Whisk in the olive oil.
When the chicken is oen, whisk 1 tablespoon of the pan drippings into the dressing. Add the lettuce, cucumber, tomato, and pita chips; season with salt and pepper and toss. Sprinkle the chicken with the remaining 1/2 tablespoonrub and serve with the salad.