BBQ Chicken Thighs, Raspberry Spinach Salad, and The Only Dressing You Need

You can make this. Get dinner on the table in under 30 minutes. Fast, healthy, don’t turn your oven on because it’s over 100 degrees outside, deliciousness. Plus, it comes out to less than $2/serving. This is a no-excuses, I’m starving and exhausted, need to eat well dinner. I couldn’t be happier.

Best BBQ Chicken Thighs

Ingredients:
12 chicken thighs
Marinade:
1 cup soy sauce
1 Tbs tamarind paste
1 Tbs  roasted red chile paste
1 Tbs ground ginger
2 cloves garlic, minced

Instructions:
Adjust the marinade quantity based on how many thighs you’re using. I plan on 2-3 thighs per person. Combine marinade ingredients in large zip-lock bag, add chicken, mix to coat, and seal the bag, removing any air. Refrigerate at least 6 hours or overnight. When ready to BBQ, turn grill on medium high heat. When hot, remove the chicken from the marinade and put on grill, careful to space each piece so they don’t overlap. Keep the lid open and grill each side for 10 minutes. Remove from heat and serve!

Raspberry Spinach Salad

Ingredients:
spinach
vegetables handy, like carrots, cucumbers, celery, and broccoli
craisins or raisins
almonds, chopped or slivered
poppyseeds
raspberries

Instructions:
Basically, all the salad ingredients are optional, except for the first and last. Even if it’s just fresh spinach and raspberries, it will be awesome. I promise. Wash vegetables, dry them in a spinner or on a towel, then add the other ingredients in your preferred quantities in a large bowl. Toss to combine. Serve with my quick and perfect-for-every-salad dressing recipe below.

The Only Salad Dressing Recipe You Need

Ingredients:
1/2 cup very good, extra virgin olive oil
1/3 cup very good, aged balsamic vinegar
1 Tbs dijon mustard
1 Tbs maple syrup

Instructions:
In a half-pint jar, combine all ingredients, top with a lid and ring, and shake, shake, shake, until well combined. If I’m going to use all the dressing in a day or two, I like to add a minced clove of garlic. But it doesn’t keep as long, so only add the garlic if you’ll use it quick. Otherwise, the dressing keeps for weeks in the refrigerator. The olive oil will solidify, but it comes to room temperature quickly enough on the counter when you’re preparing your meal. If it doesn’t, run the jar under warm water for a bit, then shake again to mix. Yum.

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One thought on “BBQ Chicken Thighs, Raspberry Spinach Salad, and The Only Dressing You Need

  1. Pingback: Pulled Chicken with Honey and Coffee BBQ Sauce | Good Life Farm

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