Smoky Chicken Thighs on Baby Romaine

Smoky Chicken Thighs on Baby Romaine

from goodhousekeeping.com
20 min
4 servings

Smoky Chicken Thighs on Baby Romaine uses smoked paprika in a simple garlicky vinaigrette, which is used both to marinate chicken and to dress a salad.

Ingredients

  • 1/3 c. fresh lemon juice
  • 1/3 c. plus 2 tsp. olive oil
  • 3 large cloves garlic, grated
  • 1 3/4 tsp. smoked paprika, divided
  • Kosher salt and pepper
  • 4 5-oz. boneless, skinless chicken thighs
  • 3 slices sourdough bread
  • 1 pt. cherry or grape tomatoes, halved
  • 2 jarred pepperoncini peppers, sliced
  • 1/4 c. flat-leaf parsley, chopped
  • 4 heads baby romaine or little gem lettuce, halved, or quartered if large
  • 1 avocado, diced

Directions

  1. 1

    In medium bowl, whisk together lemon juice, garlic, 1/3 cup oil, 1 1/2 teaspoons smoked paprika, and 1/2 teaspoon salt. Transfer 1/4 cup dressing to resealable bag, add chicken, and marinate at least 20 minutes, up to 2 hours; reserve remaining dressing.

  2. 2

    Meanwhile, toast bread until golden brown, then tear into pieces and set aside.

  3. 3

    Heat remaining 2 teaspoons oil in large skillet on medium. Remove chicken from marinade, season with 1/4 teaspoon salt, and cook until golden brown, 4 to 5 minutes per side. Transfer to cutting board, sprinkle with remaining 1/4 teaspoon smoked paprika, then slice.

  4. 4

    To reserved dressing, add tomatoes, pepperoncini, and parsley and toss to combine.

  5. 5

    Arrange lettuce on plates, top with torn sourdough, and top with tomato mixture, avocado, and sliced chicken.