Mediterranean Grilled Chicken Thighs with Broccolini Pasta Salad and Citrus Fennel Salad

Ingredients

• 8 to 12 boneless, skinless chicken thighs
• 20 g salt
• 10 g sugar
• 5 g black pepper
• 3 g dried oregano
• 50 g olive oil
• 30 g chopped parsley
• 40 g minced garlic (about 8 to 10 cloves)
• 2 lemons (for zest)
• 125 g broccolini
• 225 g bow tie pasta
• 150 g red wine vinegar
• 15 g honey
• 15 g grainy mustard
• 1 shallot or red onion
• 150 g extra virgin olive oil
• 75 g olives
• 75 g grated Parmesan
• 50 g chopped sun-dried tomatoes
• 10 g finely chopped parsley
• 6 large oranges
• 2 grapefruits
• 1 fennel bulb
• 1/4 red onion
• 3-4 tbsp chopped roasted pistachios
• Olive oil, champagne vinegar, flaky salt

Instructions

1. Marinate chicken thighs with salt, sugar, black pepper, oregano, olive oil, parsley, garlic, and lemon zest. Refrigerate for at least 30 minutes.
2. Grill marinated chicken thighs and broccolini until cooked through.
3. Cook bow tie pasta according to package instructions.
4. Prepare pasta salad dressing with red wine vinegar, honey, mustard, shallot, and olive oil. Toss cooked pasta with dressing, broccolini, olives, Parmesan, sun-dried tomatoes, and parsley.
5. Prepare citrus salad by supreming oranges and grapefruits, shaving fennel and red onion. Arrange on a plate, top with pistachios, olive oil, vinegar, and flaky salt.
6. Serve grilled chicken thighs with pasta salad and citrus fennel salad. Enjoy!

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