By Todd Barron @ FoodieCuisine.com
I marinated chicken the other night and prepared it with a side of fresh spinach.
It is amazing how flavorful chicken thighs can be when marinated properly and also healthy if you trim the fat.
Everyone enjoyed the dinner and my wife and son both went back for seconds!
Note: I also cooked roasted potatoes but will post how to make them in another follow up recipe.
Ingredients (Makes enough for 4-6 people)
- 2 pounds boneless skinless chicken thighs
- 1 bag fresh spinach (about 1 pound)
- 5 tablespoons olive oil
- 1 tablespoon crushed red pepper
- 1 tablespoon rosemary
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
Trim the fat from each chicken thigh.
Add the chicken thighs to a large plastic bag (ziplock).
Add 4 tablespoons of the olive oil and all of the following: red pepper, rosemary, garlic salt, black pepper, and cayenne pepper to the bag.
Close the bag while pressing the air out of it.
Thoroughly knead the bag, moving the chicken parts around to completely coat each one and to spread the ingredients around.
Marinate in the refrigerator for 24 hours.
Cooking – Chicken
Remove the chicken from the refrigerator and let warm to close to room temperature.
Bring a large pot of water to a boil.
Turn the oven on to 450 degrees F.
Turn a large skillet on high and add 1 tablespoon of olive oil to the pan.
Cook the chicken thighs in a single layer, in batches, in the pan. Only turn once and only after they are brown on the side you are turning from. This should take no more than a couple of minutes as you will finish cooking the thighs in the oven. You are only looking to brown them in this step.
Remove each chicken thigh once browned on both sides to a cookie sheet (in a single layer.)
Once all of the chicken is browned, place the cookie sheet in the oven and cook until it reaches 165 degrees F. This should take about 10-15 minutes.
When the chicken is done, remove it from the oven and cover with foil.
Cooking – Spinach
Add the fresh spinach (washed,) to the pot of boiling water and boil for 1 minute.
Use a slotted spoon and remove the spinach to a colander.
Press down on the spinach to release all liquid.
Arrange a single chicken thigh on each plate along with a mound of spinach.
Drizzle fresh lemon juice over each chicken thigh.
Sprinkle salt, pepper, and red wine vinegar over the spinach.
Drizzle aged balsamic vinegar over the chicken thighs if you have it.