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Ingredients
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Main Ingredients
Bright Sauce
To Serve
Method
Main Ingredients
- 1
Prep and Season Chicken
Pat the chicken thighs dry with paper towels. Trim any excess fat. In a small bowl, combine kosher salt (1.5 tsp), black pepper (1 tsp), paprika (1 tbs) and garlic powder (1 tsp). Rub the chicken all over with 1 tablespoon olive oil, then evenly coat both sides with the seasoning mix. Let rest at room temperature for 15 minutes (or refrigerate up to 2 hours).
- 2
Cook Chicken
Heat a large skillet over medium-high heat and add the remaining 1 tablespoon olive oil. When oil is shimmering, add the chicken thighs skin-side (if any) down or presentation side down, without crowding. Cook 5-6 minutes until well browned, then flip and cook another 5-6 minutes until internal temperature reaches 165°F (74°C). If using a grill, preheat to medium-high and grill 4-6 minutes per side. Transfer cooked chicken to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips.
Bright Sauce
- 3
While the chicken rests, make the bright sauce. In a medium bowl whisk together fresh lemon juice (2 tbs), honey (1 tsp), and Dijon mustard (1 tsp) until emulsified. Slowly whisk in extra virgin olive oil (2 tbs) to form a smooth vinaigrette. Stir in finely chopped fresh parsley (2 tbs), lemon zest (1/2 tbs), red pepper flakes (1/4 tsp), salt (1/4 tsp), and black pepper (1/8 tsp). Taste and adjust seasoning — add more honey if you prefer sweeter, or more lemon for brightness.
- 4
Reserve about 1 tablespoon of the sauce for drizzling at the end. Toss the sliced chicken gently with the remaining sauce to coat, or spoon the sauce over the chicken when plating.
To Serve
- 5
Divide cooked rice or couscous (2 cups) among 2 plates (about 1 cup per serving) or serve family-style. Arrange mixed salad greens (4 cups) alongside or on the side and dress lightly if desired with the reserved sauce. Top the rice with the sliced, sauced chicken. Garnish with lemon wedges (4) and an extra sprinkle of chopped parsley or red pepper flakes if desired.
- 6
Serve immediately while chicken is warm. Leftovers keep in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet or microwave and add a splash of lemon juice to refresh.