Ingredients
The following ingredients have 5 Servings
- 2 lemons (juiced)
- ½ cup olive oil
- 6 cloves garlic (peeled, smashed and minced)
- 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- ½ teaspoon dried oregano
- ½ teaspoon red-pepper flakes
- 2 pounds boneless (skinless chicken thighs)
- 1-2 cups fresh arugula
- Fresh parsley (torn)
- ½ cup cherry tomatoes (halves)
- crumbled feta cheese
- ½ cup cucumber (halved and thinly sliced)
- pickled red onions (recipe below)
- 1 lemon (juiced)
- 2 teaspoons champagne vinegar
- 1/3 cup olive oil
- 2 cloves garlic (minced)
- ½ shallot (minced)
- kosher salt to taste
- fresh oregano
- 1/2 cups apple cider vinegar
- 1 tablespoon white sugar
- 1 1/2 teaspoons kosher salt
- 1 red onion (thinly sliced)
Instruction
- In a large zip-top bag, combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, oregano and red-pepper flakes. Add the chicken, zip the top of the bag and give it a quick shake to combine. Refrigerator for at least 1 hour and up to 12 hours.
- Pre-heat a cast iron to medium high heat. Remove the chicken from the marinade and grill each chicken thigh for 4-5 minutes on each side until done. Remove and set aside to rest.
- Slice the chicken against the grain into thin strips and transfer back into the skillet and sauté for 2 minutes until just slightly crispy around the edges.
- Transfer the chicken to a large bowl and toss to with the salad ingredients and serve with the Lemon Oregano Vinaigrette
