alex thomopoulos

Marinated Grilled Chicken Thighs with Baby Tomato Salsa

I usually don’t like to post recipes with out a story behind it, but today I am soooooo tired….and by tired I mean hungover. Yes ladies and gentlemen, Labor Day was truly one for the books. Nothing crazy happened, just a lot of sun shine, a lot of well deserved sleeping by the pool and a lot of delicious cocktails were consumed. I somehow managed to brake a toe, but that happened walking into the party, totally sober. I have big feet..they get in the way. So, today I am on my couch, foot up, head pounding and decided to catch up on some recipe writing.

Simple, delicious and SO easy, this is a perfect healthy go to dinner or lunch recipe. I served this at a gathering I had at my house the other day and people LOVED it. I like using boneless skinless chicken thighs, the flavor is incomparable to the breast and the calorie and fat content is really not that drastic as some may perceive it to be.

This recipe is totally satisfying, and healthy! It’s gluten free, dairy free, grain free and  Paleo BRAH! SO feel good about eating this on your diet.

My foot hurts…send cookies,

Grilled Chicken Thighs with Baby Tomato Salsa

(serves 2-3)
  • For Chicken: 1 lb organic chicken thighs
  • 2 tablespoons dijon mustard
  • 2 tablespoons olive oil
  • 1 cloves garlic, smashed
  • 1/2 of a lemon (save other half for salsa)
  • 2 teaspoons tamari
  • salt, pepper
  • For Salsa:
  • 1 cup cherry tomatoes, sliced in half
  • 1 avocado, peeled, pitted and diced
  • 1 small shallot, sliced thin
  • 2 teaspoon balsamic vinegar
  • 2 tablespoons olive oil
  • 1/2 lemon, juiced
  • 2 tablespoons julienned basil leaves
  • salt & pepper
  • For Garnish: Wild arugula or similar spicy greens
  1. Marinate the chicken. Combine dijon, garlic, olive oil, lemon and tamari in a medium bowl, stir to combine. Add chicken in mix. Marinate for at least 30 minutes.
  2. While chicken is marinating, combine tomatoes, avocado, shallot, olive oil, vinegar, lemon juice, basil and a sprinkle of salt and pepper in a medium bowl. Mix well.
  3. Heat a grill pan on medium high heat. Spray pan with organic cooking spray, or lightly brush with oil. Sprinkle salt and pepper onto each side of the chicken and grill chicken for 5-6 minutes on each side, or until the internal temperature has reached 165 degrees F.
  4. Place a bed of arugula on to a serving platter. Put grilled chicken on top, and top with tomato salsa.