Time: 35 min.
Complexity: easily
Servings: 4

A recipe for chicken thighs baked in a mixture of sesame seeds, zest, and thyme. The chicken is served with a salad of lettuce, cucumber, tomato, pita chips, and a lemon-sesame dressing.

Ingredients:

• 8 bone-in chicken thighs with skin (900–1100 g)
• Coarse salt and freshly ground pepper
• 2 heads lettuce, finely chopped (about 8 cups)
• 1 finely chopped cucumber
• 1 finely chopped tomato
• 2 cups lightly salted pita chips, pre-crumbed
• 1 tbsp. toasted sesame seeds
• 1 tbsp lemon zest, finely grated
• 1 tbsp. freshly squeezed lemon juice
• 2 tablespoons red wine vinegar
• 2 tsp dried thyme
• 1/2 teaspoon sugar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, sesame, lemon juice, lemon zest, pita chips, tomatoes, cucumbers, lettuce, thyme, wine vinegar

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Preparation:

Step 1
• Prepare the chicken thigh mixture: In a spice grinder, combine the sesame seeds, lemon zest, thyme, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Grind the mixture slightly.
  
  Preheat oven to grill.
  
  Season the chicken thighs with salt and rub them with the mixture, setting aside 1.5 tablespoons. Place them skin-side down on a baking sheet and grill for 8-10 minutes on each side until golden brown. The meat temperature should be 165 degrees Fahrenheit (75 degrees Celsius).
Step 2
• Prepare the dressing: In a bowl, combine 1 tablespoon of the reserved seasoning, lemon juice, vinegar, and salt to taste. Mix and add the olive oil.
Step 3
• When the chicken is fully cooked, stir 1 tablespoon of the reserved juices and fat into the dressing. Add the lettuce, cucumber, tomato, and pita chips, season with salt and pepper, and toss to combine. Sprinkle the chicken with the remaining 1/2 tablespoon of the spice mixture and serve with the salad.

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