Crispy chicken thighs, are there three more beautiful words when paired together? Add a grilled veggie pasta salad and champagne-herb vinaigrette and we have the most gorgeous lunch all prepared by my 7 year old daughter. This recipe is easy, delicious, and impressive for an ever-so-modest chicken dish. Using tender grilled sweet corn and asparagus along with the bright pops of fresh peas and bell peppers makes for a texture filled pasta salad. The Champagne-Herb vinaigrette comes together in under a minute and is so good you might want to double the recipe and use it for another meal!
Crispy Chicken Thighs with Grilled Veggie and Pasta Salad and Champagne-Herb Vinaigrette
Ingredients
Crispy Chicken Thighs
- 5-6 each chicken thighs bone-in skin on
- 2 tbsp Meat Church Holy Cow Seasoning
Champagne-Herb Vinaigrette
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 3 tbsp champagne vinegar
- ¼ cup olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup torn or roughly chopped herbs chives, cilantro, mint, basil, thyme, red sorrel
Grilled Veggie and Pasta Salad
- 3 cups cavatelli or other pasta cooked al dente, cooled, and drizzled with olive oil
- 1 each ear of sweet corn
- 5 each spears white or green asparagus medium size
- 2 tsp olive or grapeseed oil
- ¼ cup red bell pepper chopped (about half a large bell pepper)
- ½ cup fresh peas raw or blanched
- 2 cups baby kale or other greens
- ½ tsp salt
- ½ tsp pepper
- 1 recipe Champagne-Herb Vinaigrette
Instructions
Crispy Chicken Thighs
- Preheat the grill to 375F.
- Season the chicken thighs generously on all sides with Holy Cow Seasoning.
- Grill the thighs, skin side up until crispy and cooked through, 35-45 minutes.
Champagne-Herb Vinaigrette
- In a small bowl, whisk all ingredients together.
Grilled Veggie and Pasta Salad
- Drizzle the corn and asparagus spears with a little olive or grapeseed oil, and grill over high heat 8-10 minutes or until slightly charred.
- Remove from grill, and allow to cool slightly before slicing the corn off the cob.
- Slice the asparagus spears on the diagonal into ¾” pieces.
- In a large bowl, mix the pasta, grilled corn, grilled asparagus, red bell peppers, and peas, and season with salt and pepper.
- When ready to serve, drizzle with the Champagne-Herb Vinaigrette and stir to combine.
- Place the kale greens into your serving dish, and top with the pasta salad.
- Serve with crispy grilled chicken thighs.
