sweet & spicy honey-glazed chicken with spinach salad and dressing
Serves: 4 to 6
Prep time: 30mins. Cook time: 30 mins.
Skill level: easy
Cooking method: Grill or Oven
- 2 1/2 pounds chicken (I’m using bone-in thighs)
- 1 tablespoon olive oil
- 1 teaspoon favorite spice mix
- Kosher salt and freshly groundpepper
- 2 tablespoons honey
- 2 tablespoons mustard (I’m usingspicy brown mustard)
- 2 tablespoons soy sauce
- 1 pound leafy greens (I’m using baby spinach)
- One 14-ounce can beans, rinsed and drained (I’m usingchickpeas or)
- 1/2 cup sliced red onion
- 4 strips bacon, diced
- 1/4 cup dry cranberries
- 1/4 cup white wine vinegar
- 1 tablespoon honey
- 1 tablespoon mustard spicy brown mustard
- 1 tablespoon ketchup
Step 1) For the chicken: Preheat a grill or oven to 450 degrees F. If using a gas grill, set to medium-high heat on one side and low on the other side. If using a charcoal grill, bank hot coals on one side of the grill.
Step 2) Brush the chicken with the oil and season with the spice mix and a liberal amount of salt and pepper. Put the chicken on the hot side of the grill bone-side down, close the lid and cook for 3 to 4 minutes.
Step 3) Meanwhile, whisk together the honey, mustard and soy sauce in a small bowl.
Step 4) Flip the chicken, brush with the glaze and grill for 1 to 2 minutes. Move the chicken to the cool side of the grill bone-side down and apply the remaining glaze. Close the lid, open the vents halfway if using a charcoal grill and continue to cook until the chicken registers 160 degrees F in the thickest part, 15 to 20 minutes longer. If using the oven, place the chicken bone-side down on a baking sheet and roast, brushing with the glaze occasionally, until the chicken registers 160 degrees F in the thickest part, 25 to 30 minutes.
Step 5) For the spinach salad: In a medium bowl, mix together the spinach, chickpeas, onions, cranberries, onion, in a large bowl; set aside.
Step 6) Put a heavy-bottomed skillet on the hot side of the grill, add the bacon and cook until crisp.
Step 7) Whisk together the vinegar, mustard, honey and ketchup in a small bowl. Remove the skillet from the heat and mix add the mixture to make a warm dressing.
Step 8) Pour the dressing over the greens and toss together. Transfer the greens to a platter and top with the chicken.
We just love this chicken recipe and make it year around. You can mix up the salad recipe and just put together a salad you have in the frig. You will love the dressing.