Vinaigrette:
1/4 cup fresh lemon juice 2 tbsp minced fresh rosemary 2 tsp honey 2 garlic cloves, minced 1/4 tsp kosher salt 1/4 tsp freshly ground black pepper 1/2 cup extra-virgin olive oil
8 skinless, boneless chicken thighs
3 tbsp canola oil Pinch kosher salt Pinch freshly ground black pepper
Vinaigrette:
In a large bowl, whisk together fresh lemon juice, rosemary, honey, garlic, salt and pepper. While whisking, slowly pour in olive oil until combined.
Preheat grill to medium-high heat.
Toss chicken thighs in canola oil and season with salt and pepper. Grill until chicken is
cooked through, about 5 minutes per side.
Transfer chicken to bowl with lemon vinaigrette and toss until chicken is coated.
Serve, drizzling extra vinaigrette over chicken, to taste.
Serves 4 to 6.
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