Taste Level: GR
Cost: $20 and under
Prep Time: 35 min.
Cook Time: 25-35 min.
A simple and tasty salad for a hot summer day. Enjoy!
1 chicken thighs (with or without skin)
1 tbsp coffee rub
2 tsp tbsp olive oil
1 handfull baby spinach
1 handful mixed salad greens
8 sugar snap peas (chopped)
6 baby carots (sliced)
5 radishes (sliced)
Your favorite salad dressing (we used a homemade avadado vinagrete)
Toss all ingredeints together and split between plates.
Mix together olive oil and coffee rub until even. Rub mixture onto chicken meat, cover and lit chill for at least 30 minutes and up to 5 hours.
Preheat grill to medium heat.
Once heated place chicken skin side up on grill and let cook for 10 minutes. Flip chicken and continue to cook for 10 minutes. Flip and turn chicken and continue to cook for 5-15 minutes or until cooked through. Remove chicken from grill, cover with aluminum foil and let stand for 5 minutes before slicing meat from the bone into bite sized pieces and sprinkling over your salad mixture. Enjoy!