Grilled Chicken

• 2 TB Olive Oil
• 1 TB Lemon Juice
• 1 Clove Garlic, Grated
• 1/2 Tsp Crushed Red Chili Flakes 2 TB Dijon Mustard
• 1/2 Tsp Cracked Black Pepper
• 1/2 Tsp Sea Salt
• 11⁄2 LB Boneless Skinless Chicken Thighs

Combine the Marinade ingredients in a ziplock bag – add the Chicken and marinate for about 30 minutes – up to 1 hour. Pre-heat a grill, grill pan or cast iron skillet on high for 10 minutes. Remove the Chicken and pat dry. Turn the grill to medium. Grill just until marks appear, (or chicken is browned in spots), and then finish roasting off in the oven – about 10 to 20 minutes depending on the size of your chicken thighs.

*The green olives we used for the sal- sa above were Spanish olives, pitted and stuffed with pimentos. I often use Sicilian Castelveltrano olives in this recipe – you can find these unstuffed, and absolutely delicious olives in your regular grocery store!

If you usually choose chicken breasts over thighs, rethink your choice when grilling. Thighs have only about 30 more calories a portion, and more iron and zinc. In addition, they are much more forgiving when grilling, staying moist and flavorful AND thighs are typically a perfect portion size.

Klinkerbrick Old Vine Zinfandel
Lodi California
About $18.00

The aroma of dark berries, cocoa, vanilla and coffee will waft up and out of your glass when you pour this wine. Just what you want to balance the assertive tastes of the olives, capers, garlic and grilled chicken in this week’s recipe. The wine is made from grapes on vines as old as 100 from a six-generation family of winemakers.