Today I’m sharing an easy weeknight dinner recipe that was so flavourful, it was an instant hit in our home. It’s a Grilled Romaine Salad with Honey Garlic Chicken Thighs! It sounds more complicated than it really is.
I decided to try this recipe on a lazy afternoon with only a few ingredients left in our fridge so you know it’s easy. If you like roasted or grilled veggies, then you’ll love this variation on the classic caesar salad.
Baked Honey-Garlic Chicken Thighs
+ 6 chicken thighs (about 2 lbs, bone-in, skin-on)
+ 3 tablespoons olive oil
+ 3 tablespoons soy sauce
+ 5 tablespoons honey
+ 4 cloves of garlic, minced
+ 1/2 teaspoon of fresh grated ginger (or ground ginger)
+ Salt and pepper to taste
1. Optional – Brine the chicken for 10 – 15 minutes. I use a basic brine to make the chicken tender and juicy and leave it for 10 -15 minutes while preparing the marinade. The end result is so good, it’s worth the extra step.
To make Brine: Fill a bowl with 3 cups of water, 1/4 cup of salt, 1/4 cup light brown sugar. Make sure the chicken is submerged fully in water. Remove the chicken and pat dry with paper towels.
2. In a large ziploc freezer bag, combine all the ingredients and make sure the chicken thighs are coated. Leave the chicken in the fridge or freezer until you’re ready to bake.
3. Preheat the oven to 425ºF.
4. Line a baking dish with aluminum foil and place the chicken in skin side up. Pour the marinade on top.
5. Bake for 25 minutes, then turn the chicken skin side down and bake for 10 minutes. Turn the chicken skin side up again and bake for 10 more minutes to get a crispy skin or until the internal temperature reads 165 ºF.
Note: Chicken recipe is adapted from Amy at She Wear Many Hats and it was delicious!
Grilled Romaine Salad
+ 1 romaine lettuce head (serves 2)
+ caesar salad dressing
+ parmesan cheese
+ salt and pepper to taste
1. Trim off the browned parts of the root end, leaving most of the bottom intact so it stays together when grilling.
2. Chop 1″ off the top and cut the romaine head down the center, lengthwise. Pull off any old leaves falling off.
3. If you’re making this on the stovetop, add 1 teaspoon of vegetable oil to your pan and grill the lettuce front and back for 2 minutes each.
4. If you’re grilling, grill on medium-high heat, turning until lightly browned on all sides.