You have no idea how happy this plate of food made me and Big Guy.
Not only is it a fuss-free dinner but Big Guy got to fire up the grill and I was able to use herbs from the garden.
Soon enough I’ll be able to whip up salads like this with veggies from our backyard.
The Dijon-Herb Chicken Thighs start with a quick marinade of olive oil, parsley, chives, Dijon mustard (I used a sweet balsamic dijon mustard that I brought home from Sonoma), and garlic. And while the chicken doesn’t require any marinade time – I decided to put it all in a large zip-lock bag about an hour before it was time to throw them on the grill. A little infusion of flavors is always a good thing.
And for the salad, I simply sliced up a handful or two of grape tomatoes and quartered cucumber slices before dressing them with olive oil, red wine vinegar, salt and pepper.
Before serving, I chopped up some of our purple basil and sweet basil to complete the salad.
The marinade would be great on any cut of chicken, pork chops or fish. But you know I love a good chicken thigh.
And while the chicken could totally be cooked in the kitchen, it’s grilling season.
And if Big Guy grills outside, my kitchen stays a lot cleaner.