Citrus Chicken Thighs with Mustard Vinaigrette

Catherine Cappiello Pappas


It is getting warm and the fresh flavors and greens of the season are so welcome...

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10 Min


45 Min




for the chicken:
10 chicken thighs – with bone and skin
dashes of salt
dashes of black pepper
3 - tablespoons canola oil
for the citrus marinade:
juice and zest of 1 orange
2 sprigs rosemary, chopped
1 teaspoon fresh chili paste
1 tablespoon teriyaki sauce
1 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon vinegar
3 cloves garlic, grated
for the salad:
your favorite salad greens for the salad.
2 tbs. smooth mustard
3 tbs. white vinegar
2 tbs. balsamic vinegar
1 garlic clove
1 inch piece of fresh ginger
½ small red onion
3 tbs. water
4 tbs. olive oil
1 tsp. sugar
½ tsp. salt
½ tsp. black pepper

Directions Step-By-Step

For the Chicken & Marinde:

Preheat oven to 350 degrees F.

In a small bowl, whisk all ingredients above for the citrus marinade.

Rub over chicken thighs and under the skin.

Sprinkle salt and pepper over each thigh.

Drizzle the chicken with canola oil.

Bake for about 45-50 minutes; until a beautiful golden crisp on the skin and juices run clear.

For the Salad & Vinaigrette:

Combine all of the above in a food processor and process until smooth; taste and adjust the seasonings to taste.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American