Citrus-Grilled Chicken Thighs with Arugula & Almonds
Nutritional Information
Juicy skin-on chicken thighs grilled with lemon and served over peppery arugula tossed with sliced almonds. No added oils; chicken skin provides cooking fat and flavor.
This recipe is originally for 2 servings. How many are you cooking for today?
- 14 1/8 ozs skin-on chicken thighs (total for 2 servings)
- 2 1/8 ozs baby arugula
- 1 3/8 ozs raw almonds, thinly sliced
- 1 1/8 ozs fresh lemon juice
- 1/3 oz fresh rosemary, chopped
Score chicken skin lightly and rub with lemon juice and chopped rosemary. Let rest 10 minutes.
Grill or pan-sear the thighs skin-side down to render fat and crisp the skin, then finish over medium heat until internal temperature reaches 74°C (165°F), about 12–16 minutes total.
Toss arugula with remaining lemon juice and fold in almond slices.
Serve each thigh over a bed of arugula and almonds.
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