Citrus Chicken Thighs with Mustard Vinaigrette
By: Lady Catherine ...
Published: Wednesday, June 18, 2014 - 6:53am

Ingredients




For the Chicken:
10 chicken thighs – with bone and skin
Dashes of salt
Dashes of black pepper
3 -  tablespoons canola oil
For the Citrus Marinade:
Juice and zest of 1 orange
2 sprigs rosemary, chopped
1 teaspoon fresh chili paste
1 tablespoon Teriyaki sauce
1 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon vinegar
3 cloves garlic, grated
For the Salad:
Your favorite salad greens for the salad.
Vinaigrette:
2 tbs. smooth mustard
3 tbs. white vinegar
2 tbs. balsamic vinegar
1 garlic clove
1 inch piece of fresh ginger
½ small red onion
3 tbs. water
4 tbs. olive oil
1 tsp. sugar
½ tsp. salt
½ tsp. black pepper

Preparation

1 For the Chicken & Marinde: 2 Preheat oven to 350 degrees F. 3 In a small bowl, whisk all ingredients above for the citrus marinade. 4 Rub over chicken thighs and under the skin. 5 Sprinkle salt and pepper over each thigh. 6 Drizzle the chicken with canola oil. 7 Bake for about 45-50 minutes; until a beautiful golden crisp on the skin and juices run clear. 8 For the Salad & Vinaigrette: 9 Combine all of the above in a food processor and process until smooth; taste and adjust the seasonings to taste.