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Honey Glazed Chicken Thighs & Satsuma Salad

Ingredients

  • 1/4 cup Honey
  • 2 tbsp Soy Sauce
  • 2 Garlic Cloves
  • 1/4 Garlic Powder
  • 4 Chicken Thighs
  • 2 tbsp Olive Oil
  • 1/4 tsp Salt
  • 1/4 tsp Coarse Ground Pepper

Satsuma Salad

  • 1/2 cup Shredded lettuce
  • 1/2 cup Spinach
  • 1/2 cup Shredded red cabbage
  • 1/2 cup Grated carrots
  • 3 Satsumas
  • 1/4 cup Chopped spring onion
  • 1/3 cup Dried cranberries
  • 1/3 cup Sliced almonds
  • 1/4 cup Fresh orange juice
  • 1/2 tsp Orange rind
  • 1/4 tsp Salt
  • 1/4 cup Oil
  • 2 tbsp Sugar
  • 1 tbsp Vinegar
  • 1/2 tbsp Lemon Juice

Instructions

  • Heat gas or charcoal grill. In small bowl, combine honey, soy sauce and garlic; blend well with wire whisk. Set aside. Brush chicken thighs with oil; sprinkle with salt and pepper.
  • When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook covered 8 to 12 minutes or until juice is clear when center of thickest part is cut, turning once and brushing with honey mixture during last 2 minutes of cooking time.

Satsuma Salad

  • Add spinach, lettuce, red cabbage, carrots, Satsuma segments, spring onion, cranberries and sliced almonds to a bowl.
  • In a jar add the orange juice, orange rind, salt, oil, sugar, vinegar and lemon juice. Shake until well combined. Then pour over the salad just before serving. Toss until combined.

Notes

  • Use long-handled tongs to protect your hands from the heat of the grill and limit the amount of juices released from the chicken.
  • Broiled Honey-Glazed Chicken Thighs: Place chicken on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once and brushing with honey mixture during last 2 minutes of cooking time.