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Rosemary Honey-Lime Chicken with Gabrielle’s Citrus Salsa

Rosemary honey-lime chicken with Gabrielle’s Citrus Salsa

Citrus tang, delicately sweet, crispy, tender, juicy

Recipe by: Gabrielle

SERVES: 6

Wine Pairing: 2016 Pietro Family Cellars Chardonnay, Oak Knoll District of Napa Valley

PREP TIME: 10 minutes COOK TIME: 25 minutes TOTAL TIME: 35 minutes

INGREDIENTS

CHICKEN 

  • 6 chicken thighs with skin, bone-in or boneless
  • 1 Tbsp. GC Napa Valley Poultry Rub Proprietary Blend
  • 2 Tbsp. grapeseed oil
  • 1½ tsp. GC Napa Valley Natural Lime Finishing Sea Salt
  • ¾ tsp. GC Napa Valley Natural Lemon Tellicherry Pepper

ROSEMARY HONEY-LIME SAUCE 

  • ½ lime, zest + 2 Tbsp. juice
  • 4 Tbsp. GC Napa Valley Natural Tuscan Rosemary Infused Honey
  • ¼ tsp. GC Napa Valley Poultry Rub Proprietary Blend

TO PREPARE

  1. Allow chicken to sit out for 30 minutes. 
  2. In the meantime, put sauce ingredients in a small glass bowl. Warm in microwave for 5 seconds to soften honey. Whisk well.
  3. Make Gabrielle’s Citrus Salsa. See recipe.
  4. Rub ¼ -½ tsp. of Poultry Rub under the skin of each chicken thigh depending size of thigh. 
  5. Heat a large enough skillet (to hold 6 thighs in a single layer) on medium-high heat. Add 2 Tbsp. grapeseed oil. When oil is hot, place chicken skin side down. Cook 10-12 minutes or until skin is brown and crispy, watching the skin does not burn. Turn chicken over, adjust heat to medium, cook for 12-15 minutes or until chicken is 170 degrees. Remove chicken from pan, drizzle with Rosemary Honey-Lime Sauce, and sprinkling of Lime Finishing Sea Salt and Lemon Tellicherry Pepper.

TO SERVE

As a small plate, place chicken thigh on plate, top with Gabrielle’s Citrus Salsa. As a main entrée, place chicken thigh on a dinner plate, top with Citrus Salsa, add Citrus Kissed Fennel and Black Forbidden Rice

See Recipe: Gabrielle’s Citrus Salsa

SHOPPING LIST

  • 6 chicken thighs with skin, bone-in or boneless
  • 1 lime
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