Beer Can Chicken
115 MIN
| 1 | pkg. PERDUE® FIT & EASY® Boneless, Skinless Chicken Thigh Filets |
| 3 | tablespoons olive oil, divided |
| 1 | teaspoon dried thyme leaves |
| Salt and ground pepper to taste | |
| 2 | red bell peppers quartered and seeded |
| 3 | tablespoons orange juice |
| 1 | tablespoon grainy Dijon mustard |
| 1 | tablespoon balsamic vinegar |
| 1 | tablespoon fresh lemon juice |
| 1 | head Boston or Bibb lettuce |
| 1 | head frisse or curly chicory |
| 2 | oranges, peeled and sectioned |
| 2 | tablespoons thinly sliced scallions |
| 1 | Prepare outdoor grill for cooking or preheat broiler. Remove excess fat from thighs. Rub chicken with 1 tablespoon oil; season both sides with thyme, salt and pepper. |
| 2 | Grill or broil chicken 6 to 8 inches from heat source 25 to 30 minutes until cooked through, turning once. |
| 3 | Slice chicken, reserving juices; set aside. Place bell peppers on edge of grill or on broiler pan. Cook 5 to 10 minutes until tender, turning occasionally. Remove peppers from heat; slice and set aside. |
| 4 | Meanwhile, in a small saucepan on side or grill or over low heat, combine orange juice, mustard, vinegar and lemon juice. Whisk in remaining oil and any juices from chicken; bring to simmer. Season mixture with salt and pepper to taste. |
| 5 | To serve on dinner plates, arrange greens and orange sections; top with chicken and pepper slices. Drizzle dressing over salad. Sprinkle with scallions and serve immediately. |
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