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Crispy Chicken Thighs with Grilled Veggie and Pasta Salad and Champagne-Herb Vinaigrette

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Servings: 5 people
Course: Main Course, Salad, Sauces and Dressings, Side Dish
Ingredients Method

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

Method
 

Crispy Chicken Thighs
  1. Preheat the grill to 375F.
  2. Season the chicken thighs generously on all sides with Holy Cow Seasoning.
  3. Grill the thighs, skin side up until crispy and cooked through, 35-45 minutes.
Champagne-Herb Vinaigrette
  1. In a small bowl, whisk all ingredients together.
Grilled Veggie and Pasta Salad
  1. 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.
  2. Remove from grill, and allow to cool slightly before slicing the corn off the cob.
  3. Slice the asparagus spears on the diagonal into ¾” pieces.
  4. In a large bowl, mix the pasta, grilled corn, grilled asparagus, red bell peppers, and peas, and season with salt and pepper.
  5. When ready to serve, drizzle with the Champagne-Herb Vinaigrette and stir to combine.
  6. Place the kale greens into your serving dish, and top with the pasta salad.
  7. Serve with crispy grilled chicken thighs.