INGREDIENTS:
8 boneless skinless chicken thighs
2 tbsp olive oil
2-4 tbsp herbes de provence
1 tbsp minced garlic (or powder)
1/4 tsp salt 1 tsp pepper
METHOD:
Marinate...
> throw it all into a large, sealable freezer bag or glass bowl
> massage the chicken until the garlic and herbes are over every piece of chicken
> let rest in the fridge for 24 hours if possible or at least 2 before cooking
Grill...
> when you are ready, heat a cast iron skillet to medium heat (or grill over medium heat)
> sauté the chicken, one layer at a time (do not over-crowd the pot) until golden on both sides and cooked through
Serve...
> allow to rest for 5-10 minutes, then slice and serve over salad
The salad is very free-flowing. There are a lot of fresh herbs in my salads along with whatever vegetables are in the fridge. On this day, I chopped and tossed into the salad:
- nappa cabbage (suey choy)
- cilantro
- italian parsley
- mint
- tomato
- red onion
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