Use some balsamic-Dijon vinaigrette to marinate chicken thighs and the rest as a salad dressing for a relaxed summer meal that packs bright, punchy flavor without a lot of effort. If you have time to marinate the chicken in the morning or the night before, come dinnertime, you have a deeply flavorful meal that will be ready in a reasonable amount of time.
Make ahead: The chicken needs to marinate for 8 to 24 hours before grilling.
Storage: Refrigerate the chicken for up to 4 days. Refrigerate the vinaigrette for up to 1 week.
Ingredients
Servings: 4–8 (makes about 8 thighs and 8 cups salad)
Directions
Active:
45 mins|
Total: 1 hour , plus 8 to 24 hours for marinating
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Step 1
In a medium bowl, whisk together the oil, vinegar, mustard, maple syrup or honey, oregano and shallot until emulsified, and season to taste with salt and pepper. You should have about 1 1/4 cups.
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Step 2
Place the chicken in a large zip-top bag and pour about two-thirds (3/4 cup) of the dressing into the bag (see Notes). Seal, squeezing out excess air and massage the vinaigrette into the chicken. (Refrigerate the remaining vinaigrette until needed.) Set the bag in a large bowl or shallow dish to catch any leaks – just in case – and refrigerate for at least 8 hours and up to 24 hours.
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Step 3
When ready to cook, remove the chicken from the refrigerator and let it warm up a bit, 15 to 20 minutes – it will cook more evenly this way. Prepare the grill for direct heat (if using a grill pan, see Notes). If using a gas grill, set it to 450 degrees. If using a charcoal grill, fill a chimney starter with charcoal, light it, and when the coals are white-gray with ash, pour them onto the charcoal grate, adding more charcoal, if necessary. Put the lid on the grill, making sure the vents are open all the way. When all of the coals are gray and hot, about 15 minutes, your grill should be medium-hot. (Use a grill thermometer, or test the heat by holding your hand, palm-down, about 4 inches from the grate, making sure that nothing flammable, such as clothing, is near the heat. If you can hold it there for about 4 seconds, the heat should be at medium, or about 450 degrees. Pull your hand away from the heat before it gets painful.) Make sure the cooking grates are clean.
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Step 4
Lightly the grill grates with oil. Working with one piece of chicken at a time, shake or brush off excess marinade and place the chicken skin side down on the grill; discard the marinade. Season lightly with salt and pepper, and grill until well browned and grill marks form, 6 to 8 minutes. Flip the chicken, and season lightly with salt and pepper – if the chicken sticks to the grates, cook for another 1 to 2 minutes, and see if it releases easily. Continue grilling until the chicken is well browned on the other side, develops grill marks and is cooked all the way through, another 6 to 8 minutes. (The internal temperature in the deepest part of the thigh away from the bone should reach 165 degrees on an instant-read thermometer. If the chicken starts to brown too fast, move it from one of the hotspots to another part of the grill or indirect heat. Larger chicken thighs may take longer to cook.) Transfer to a platter, loosely cover with foil and let sit for about 10 minutes.
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Step 5
While the chicken is resting, in a large bowl, toss together the arugula, tomatoes, cucumbers, corn, bell pepper and feta until combined. Drizzle lightly with about half (1/4 cup) of the remaining dressing, and gently toss again to coat.
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Step 6
Divide the chicken and salad evenly among plates, or serve family-style, with the remaining dressing on the side.
Substitutions
Bone-in, skin-on chicken thighs >> bone-in, skin-on chicken breasts, adjusting the cooking time as needed.
Maple syrup or honey >> agave.
Balsamic vinegar >> vinegar of your choice or fresh lemon juice.
Dijon mustard >> any other mustard.
Shallot >> onion or garlic.
Oregano >> thyme, rosemary or sage (fresh or dried).
Variations
To make this inside, preheat a grill pan over medium-high heat until hot. Brush the grill pan with oil. Working in batches as needed, shake or brush off excess marinade, place the chicken thighs skin side down on the grill pan, and reduce the heat to medium. Season lightly with salt and pepper and cook until well browned and grill marks form, 6 to 8 minutes. Flip the chicken and season lightly with salt and pepper – if the chicken sticks to the grates, cook for another 1 to 2 minutes, and see if it releases easily. Continue cooking until the chicken is well browned on the other side, develops grill marks and is cooked all the way through, another 6 to 8 minutes. (The internal temperature in the deepest part of the thigh away from the bone should reach 165 degrees on an instant-read thermometer. Adjust the heat as needed to prevent the chicken from browning too quickly.) Transfer the cooked chicken to a plate and let rest for 5 minutes. Repeat with the remaining chicken, if needed.
Notes
The vinaigrette will make the chicken thighs even more moist and tender than usual, but its flavor will be mild. If you prefer your chicken with a bold marinade, feel free to add a splash of balsamic vinegar and/or Dijon mustard to the zip-top bag, and/or a couple of cloves of minced garlic before squeezing out excess air and massaging the marinade into the chicken.
