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 Ingredients | |
|---|---|
| 2 lbs. | ROCKY® Free Range Chicken Thighs |
| Harrisa Marinade | |
| 1 tbsp. | minced garlic |
| 1 tsp. | salt |
| 1/4 cup | extra virgin olive oil |
| 1 tsp. | ground cumin |
| 2 tsp. | smoked paprika |
| 2 tsp. | dark chili powder |
| 2 tbsp. | chipotle adobo |
| 1/2 cup | Greek yogurt |
| Salad | |
| 2 bunches | Dino kale, de-stemmed and chopped into half-inch ribbons |
| 1 bulb | fennel, sliced very thin |
| 1 | Fuji apple, cut into slices |
| 1/2 cup | pomegranate seeds |
| 1/2 cup | toasted pepitas |
| 1/2 cup | olive oil |
| 1/4 cup | balsamic vinegar |
| 2 tbsp. | local honey |
| salt and pepper | |
 Method |
|
|---|---|
| 1 | In a food processer, combine all ingredients and chop until smooth. Place the chicken thighs in a medium bowl and coat with the harissa marinade. Cover and refrigerate for 1-3 hours. |
| 2 | In a large bowl toss the kale, fennel, olive oil, balsamic, salt, and pepper together. Let it sit and macerate while the chicken is on the grill. Wait until the chicken comes off the grill to toss the salad with the apple, pomegranate, and pepitas. |
| 3 | With grill brush, clean grill grates then season with oil. Preheat grill to medium-high. Place marinated chicken on the hot grill. Grill on direct heat for 25-30 minutes turning every 5-7 minutes. |
| 4 |
Cook until the internal temperature of the chicken reaches 170° at the bone. Place chicken aside and let rest for 5-10 minutes. Serve the thighs alongside or on the top of the kale salad.
Chef's Note: The yogurt in the recipe helps tenderize the chicken and pull all the flavors into the thigh. Try this recipe with a glass or two of Russian River Pinot Noir! |
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