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rosemarycherrychicken1

Was it the pepper mixed with the cherry balsamic dressing that smelled so good? Or was it the fresh rosemary added to the mix that made the smells really came to life? I think both. I started out sprinkling kosher salt and fresh ground pepper on my boneless, skinless chicken thighs. Next I added one and a half tablespoons of fresh minced rosemary. I then added one cup of Cherry Balsamic with Rosemary salad dressing to cover the chicken.

After I added the dressing, the scent of the pepper, rosemary and cherry balsamic together was wonderful. I wish there was a candle with this exact scent.

When I served the chicken, I added a bit more fresh rosemary over the top and I also added a handful of dried sweet cherries over the chicken thighs.

I’m hoping this recipe will satisfy my sister’s need for just a few ingredients. I know she said she likes to stick to just two ingredients. This recipe has five, and that includes the chicken.

My husband said this chicken ranks in the top 10 of his all-time favorites. He really loved the flavor of the chicken. Me too, I loved it. I’m thinking it’s definitely one I’ll add to that cookbook I talk about writing. It’s good, that good.

I served this with a baked sweet potato with a dollop of sour cream and a sprinkling of fresh rosemary. My vegetable of choice was brussels sprouts that I roasted in the oven drizzled with olive oil, kosher salt, pepper and 1/8 cup of the Cherry Balsamic with Rosemary Salad Dressing. They were yummy, really yummy.

Ingredients

  • chicken thighs
  • kosher salt
  • pepper
  • 1-1/2 tablespoons fresh rosemary, mined
  • 1 cup Cherry Balsamic with Rosemary Salad Dressing
  • handful of dried sweet cherries

Directions

1.  Place thighs in a glass dish and sprinkle both sides with kosher salt, fresh ground pepper and rosemary.

2. Pour dressing over chicken, cover with plastic wrap and place in refrigerator for a couple hours to marinate.

3. Bring chicken to room temperature and grill, either on an indoor grill pan or outdoors. I used an indoor grill pan and cooked my chicken for 5 minutes on the first side and 8 on the second. You could grill your chicken anywhere from 5-8 minutes per side, depending on the size of your thighs. Once the juices run clear, your chicken is done.

Enjoy!

Until next time, Kris