Roast chicken is certainly a comfort food – to those who eat meat, of course. While many people have their tried-and-tested recipes, we’d like to offer up a fun, new way to roast your bird: Use Excite My Bite Balsamic Vinaigrette! This thick balsamic dressing doubles as an excellent marinade with savory flavors, rich deliciousness, and a bit of a kick!
4 skinless and boneless chicken thighs
1 white onion
1/2 head of cauliflower
2 broccoli crowns
1/2 cup Excite My Bite Balsamic Vinaigrette plus 1 tsp
2 tbsp olive oil
Salt and pepper
Servings: 4 (and probably some leftover veggies!)
Take the chicken thighs out of their packaging and trim the fat if necessary/preferred. Transfer to a large ziplock bag.
Measure out 1/4 cup of Excite My Bite, and pour over chicken thighs in a bag. Shake to coat, and place in the fridge for at least 30 minutes, ideally up to two hours.
Next, slice the onion into thin rings and transfer to a small, round bowl. Pour 1 tbsp of olive oil and 1 tbsp of Excite My Bite over onions plus a pinch of salt. Toss to coat with dressing. Transfer to pan and cook over low heat until onions are crispy and crunchy with remaining olive oil. Bonus taste points: Use an iron skillet if you have one!
Rinse and chop the broccoli and cauliflower and transfer to a large bowl. Mix in additional Excite My Bite, plus extra pepper or red pepper flakes for adventurous individuals who would like more of a kick! Divide evenly among 4 foil packets and close. Place under broiler or on the grill and cook through – remember to keep a bit of “bite” and don’t overcook. For a roasted flavor, open the packets halfway through cooking – after 10 – 12 minutes depending on the heat – and let the veggies toast a little. Transfer to serving dishes.
While the veggie packets are sizzling, retrieve your chicken thighs from the fridge. You now have options: Grill, oven bake, or cook in an iron skillet.
If grilling, grab the tongs and place the chicken on the grill. Cook on both sides until brown and crispy – about 2 – 3 minutes. Move to the rack, off direct heat, and cook until the internal temperature reaches 165 degrees. Let chicken rest around 5 – 10 minutes before transferring to serving dish.
Grab the onions and – depending on your guests’ taste, serve on top of grilled chicken, or just on the side for those who don’t love them. Be sure to keep your Excite My Bite out on the table so everyone can add a little bit of extra deliciousness should they so desire!