Broiled Chicken With Tomato, Peppers and Cucumber Vinaigrette
Ready In: 25 mins
Serves: 4
Ingredients
- 4 teaspoons red wine vinegar
- 3 garlic cloves, minced
- 2 scallions, chopped
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 teaspoon onion powder
- 1⁄4 cup olive oil
- 1 cup tomatoes, diced
- 2 tablespoons green peppers, seeded and diced
- 2 tablespoons English cucumbers, seeded and diced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh coriander, chopped
- 4 boneless chicken thighs, with skin
- nonstick cooking spray
- 1⁄2 cup Italian dressing (favorite bottled brand)
Directions
- In a small mixing bowl, whisk together the first six (6) ingredients. Whisk in the olive oil.
- Add to the vinaigrette the tomatoes, green pepper, cucumber, parsley and coriander; cover with plastic wrap and chill in the refrigerator.
- Wash chicken and pat dry with paper towels. Take a fork and pierce each thigh 2 or 3 times. This will allow the Italian dressing to infuse the thighs with delicious flavors. Set aside.
- Adjust the oven rack six (6) inches from the heating element and preheat the oven to BROIL. Spray the broiler pan with cooking spray.
- Arrange the chicken pieces on the prepared broiler pan. Brush the tops with Italian dressing; reserving some of the dressing for basting.
- Broil in preheated oven, turning and frequently basting with remaining Italian dressing, 4 - 5 minutes on each side or until tender and juices run clear.
- Arrange on warmed serving platter; spoon vinaigrette over top of chicken thighs.
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