When it comes to chicken almost everyone know exactly what piece is their favorite. Some people like breasts, other prefer the legs. Personally I love the thigh. The meat of the chicken thigh is darker, fatter and when cooked properly it is by far the most succulent part of the bird.
The other night I wanted to grill, but I didn't want the full production of cooking a whole bird so I pulled out my favorite dry rub mix and dusted half a dozen chicken thighs and in less than 30 minutes dinner was served.
This time of year the produce is fantastic and I have been playing with grilled and chopped salads all Spring and Summer. Tonight I did a quick fresh salad of green beans, radishes and some red onion. A quick vinaigrette and Summer is served!
1 Tbsp Coriander
1 Tbsp Yellow Mustard Seed
2 tsp Fennel Seeds
3 tsp Spanish Paprika
2 tsp Black Pepper
2 tsp Kosher Salt
(grind the seeds and add to remaining ingredients).
Green Bean, Radish, Red Onion Salad
1 lb Green beans
1 bunch Radishes
1/2 Red Onion
2 Tbsp Red Wine Vinegar
2 Tbsp. Lemon Juice
1/4 cup Olive Oil
Trim and blanch the green beans in boiling water for 3 minutes. Shock the bean in ice water after they are done cooking. Thinly slice the radishes and red onion and then You are good to go-