The Recipes

Marinated Chicken with Jalapeno Vinaigrette

You guys know I'm usually a big fan of skin-on, bone-in chicken because it's so much more flavorful.  That will always remain the same when I'm braising or roasting chicken, but in this case, I decided to grill the chicken, so I relied upon the much more flavorful thigh and got added taste from the marinade.


Marinated Chicken with Jalapeno Vinaigrette


- 1 boneless, skinless chicken thigh

- 2 garlic cloves, minced

- 1 orange, zested and juiced

- 1 tsp. cumin

- 1 tsp. coriander

- 1 tsp. paprika

- 1 tsp. red pepper

- 1 leek, ends removed and split lengthwise

- 1 tsp. apple cider vinegar

- 1/2 jalapeno, finely diced

- olive oil

- blended oil

- salt

- pepper

Combine the garlic, orange zest, 1/2 of the orange juice, cumin, coriander, paprika, red pepper, a tsp. of salt, and a tsp. of pepper in a plastic bag.  Put the chicken thigh in the bag and add in 1/4 c. of blended oil.  Close the bag and massage the marinade into the chicken.  Refrigerate and marinade for at least an hour and up to a day.

Make sure the chicken is at room temperature.  Heat a grill pan and drizzle it with olive oil.  Remove the chicken from the marinade and lay it on the grill.  Cook it for 6-7 minutes per side.

While the chicken cooks, whisk together the remaining orange juice, vinegar, and jalapeno.  Slowly drizzle in 1 T. of olive oil and season with salt and pepper.

Drizzle the leek halves with olive oil and season with salt and pepper.  Once the chicken is cooked through, set it aside and let it rest while the leek cooks.

Lay the leek halves, flat side down, on the grill.  Cook for 1-2 minutes per side; just long enough to develop char marks.  Remove the leeks and put them on a plate.  Slice the chicken and add it to the plate.  Top it with the jalapeno vinaigrette.