Updated: May 5
Grilled chicken thighs surrounded by a flavorful mix of the Spring’s new bounty.
6 Chicken Thighs
4 tbsp Picnic Moroccan Cilantro or Herbed Goat Cheese
2 cups Spinach
1 large Fennel
2 cloves Garlic
1 bunch Green Onions
2 tbsp Granulated Shallots
1 teaspoon lemon grass powder
1/2 tsp White Pepper
1 tsp Onion Powder
1 tsp Celery Seed Powder
1/2 tsp Cumin
1 tsp Mustard Powder
1-1/2 tsp Salt
Make dry rub. This can be done well in advance, you will put it on chicken just before grilling.
Sliced the ends off fennel & green onions. Slice white part of fennel in 1/4” slices up to green part. Toss fennel and green onions lightly with olive oil. Set to side.
Pre-heat grill to at least 400. I go a little hotter to get a really good char.
Put dry rub on chicken.
Spread Labneh on a large platter. Make it a pretty one, this is what you will be serving on.
Scatter spinach over Picnic Spread.
Grill chicken to your liking. Youu also do not need to worry about drying out chicken thighs with the high heat.
When the chicken is about halfway cooked, about 6 minutes, add the fennel and green onions to the grill.
When everything is done remove from grill. Let chicken rest for a few minutes. Place fennel around the outer edges of spinach on platter.
Slice chicken and place in the center of platter over spinach. Top with grilled green onions.