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Leftover Salad Dressing Chicken

Now first off, you must pinkie swear with me RIGHT NOW that you will never refer to this dish as “Leftover Salad Dressing Chicken” when serving it to company. That would just be so uncouth. You may call it “Poulet Frit” [“Fried Chicken” in French, you’re welcome] or “Ginger Mustard Chicken” or anything else that sounds more appetizing. Whatever you call it, this is a ridiculously quick, easy and tasty meal.  This was inspired by the Hot and Sweet Ginger Garlic Chicken recipe from Balanced Bites, which I have been making all the time lately, and it was also inspired by me wanting to use up the rest of my salad dressing and not wanting to cut up an onion.

Ingredients

1 tablespoon coconut oil or ghee
4-6 bone-in, skin on chicken thighs
Sea salt, ground black pepper and crushed red chili pepper flakes to taste
1-1.5 cups leftover salad dressing*
1 large bunch kale, chard, spinach or other greens to wilt and use as a bed on which to serve the chicken.

*I always make my own salad dressing – with a ratio of 3 to 1 olive oil to apple cider vinegar, then add juice of 1 lemon, 1 tablespoon coconut aminios, 1 tablespoon dijon mustard, then salt, pepper, 1 teaspoon ground or fresh ginger, cayenne pepper to taste (not more than 1/4 teaspoon unless you like it really spicy) with fresh minced garlic, onion and other herbs as available/desired. 1 tablespoon nutritional yeast to make it “cheesier.” Blended or just stirred vigorously. Or you can use my shallot dressing, which is amazing.

Preparation

  1. Preheat the oven to 425 degrees F.
  2. In an oven safe cast iron skillet or other frying pan, melt the coconut oil or ghee on medium high heat, then season both sides of the chicken with sea salt, red pepper and black pepper, and place skin side down into the pan for about 5 minutes or until the skin browns and releases easily from the pan. Be careful, it will splatter!

  3. Using tongs, flip the chicken thighs over so that they are now skin side up in the pan. Then you can either then evenly pour the salad dressing over the chicken directly in the skillet or remove the chicken to a different oven safe dish (I do this when doubling the recipe) then pour the dressing over the chicken evenly and place the skillet or other dish into the oven for 30 minutes or until the internal temperature of the chicken reaches 165 degrees.
  4. Using the oil from the skillet (you may need to drain some off if it is more than 1-2 tablespoons) wilt the greens, and then serve the chicken on top.

Comments

Queen Nandi

This looks so good. I cook in coconut oil and try to get my family to cook in coconut oil. I am going to put them on to this website. Thank you for sharing and doing your tasteful part in helping the world be a healthier place

Stephanie Dolan

Yay! I love coconut oil too, it even goes in my coffee 🙂 Happy cooking!