Marinated Goodness

a Journey of Flavors

Get ready to be inspired, delighted, and transported to a world of tantalizing flavors and unforgettable dining experiences.

Coq au Vin with “Fajita” Chicken Thighs

Indulge in a medley of flavors as tender chicken is braised with bacon, garlic, shallots, and a delectable blend of herbs, all infused in a rich red wine sauce. Simply choose your preferred cooking option and savor a gourmet meal that's both convenient and unforgettable.

Korean BBQ or Sriracha marinated chicken thigh rice bowl

Experience the perfect blend of flavors. Succulent chicken thighs, cooked to perfection, served on a bed of vegetable-infused rice, topped with condiments like Asian dressing and scallions. A mouthwatering delight that will transport your taste buds to new heights.

Spicy Coq au Vin with “Sriracha” Fajita Chicken Thighs

Succulent chicken thighs cooked to perfection with bacon, garlic, shallots, and a blend of spices, all simmered in a rich red wine sauce. Serve with rice pilaf, pasta, or mashed potatoes for a truly sensational meal.

Steps to get started.

Step 1:

Ingredients:

1 package of Korean BBQ or Siracha marinated chicken thigh.

1 cup of cooked rice. Follow rice cooking instructions on box/bag of rice.

2 Tbsp. diced carrots.

2 Tbsp. diced celery.

2 Tbsp. diced onions.

½ Tsp chopped garlic.

½ cup of favorite fully cooked and drained chickpea.

½ cup of chopped cilantro

½ cup of favorite oil or butter Juice from 1 lime

Step 3:

Method

Add ¼ cup of oil or butter in used skillet and place on range-top on medium-high heat.
Add garlic and sauté for 1 minute.
Add carrots, onions, and celery, sauté for 1 minute.
Cover and resume cooking on low heat for 7-8 minutes, or until vegetables are at desired texture.
Add chickpeas to skillet and stir in.
Add 2 cups of precooked rice.
Add lime juice and mix.

Step 2:

Cooking chicken thighs

On medium high heat, heat an 8-to-12-inch skillet. Once skillet is hot, add 1/4 cup of oil. Carefully, using tongs place thighs in hot skillet. Allow the skillet to lay flat on the burner and sear thighs for one to 2 minutes, then flip and sear the other side for about 1-2 minutes or until golden brown.
Place seared thighs into a 9” -12” oven-ware dish and cover. Reserve skillet for step 3. Place lid onto ovenware and bake for 15-20 minutes, or until an internal thigh-meat has reached temperature of 165°. Let rest 10 minutes before dicing thighs or serve thighs whole.

Step 4:

Dish Construction

Remove thigh meat from earthenware dish and then place vegetable-rice mixture into bowls or dish. Place chicken thighs on top of vegetable-rice mixture.

Serving Condiments

Vinegar based Asian dressing.
Soy Sauce
Sriracha sauce.
Sliced green scallions.

Enjoy it!

Cooking options.

Baking: Option 1

Preheat to 325°
Place whole thighs into a 9” -12” round earthenware dish which has been lightly coated with oil.
Cover with lid, and bake for 20 – 35 min, or until a temperature of 165° is reached. Let rest 10 minutes before serving.

Baking: Option 2

Preheat to 325°
On medium-high heat, heat an 8-to-12-inch skillet. Once skillet is hot, add 1/4 cup of oil. Carefully, using tongs place thighs in hot skillet.
Allow the skillet to lay flat on the burner and sear thighs for one to 2 minutes, then flip and sear another 1-2 minutes or until golden brown.
Place Seared thighs into a 9” -12” round earthenware dish. Cover with lid and bake for 15-20 minutes, or until a temperature of 165° is reached. Let rest 10 minutes before serving.

Grilling Option:

Heat grill on high setting. Before placing thighs turn grill turn grill heat settings to medium.
Remove thighs and place on preheated grill.
Cook for 4 minutes and then flip thighs and cook another four minutes.
Check the internal temperature to ensure they are 169°. Hint: If thighs need to grill longer to reach 169°, set them on the coolest part of the grill.
Allow thighs to rest for 10 minutes.
Check temperature until 169° has been reached.

Sauté Option

Carefully, using tongs place the thighs in hot skillet on medium high heat, heat 8-to-12-inch sauté skillet.
Once skillet hot add ½ cup of oil. Tilt the skillet to allow the oil to pool towards the front corner of lip, away from the skillet handle.
Carefully, using tongs place the thighs in hot skillet. Allow the skillet to lay flat on the burner and sear/cook thighs for 4 minutes.
With tongs gently turn the thigh and cook another minute. Ensure an internal temperature of 169° is reached.

Cooking options.

Baking: Option 1

Preheat to 325°
Place whole thighs into a 9” -12” round earthenware dish which has been lightly coated with oil.
Cover with lid, and bake for 20 – 35 min, or until a temperature of 165° is reached. Let rest 10 minutes before serving.

Baking: Option 2

Preheat to 325°
On medium-high heat, heat an 8-to-12-inch skillet. Once skillet is hot, add 1/4 cup of oil. Carefully, using tongs place thighs in hot skillet.
Allow the skillet to lay flat on the burner and sear thighs for one to 2 minutes, then flip and sear another 1-2 minutes or until golden brown.
Place Seared thighs into a 9” -12” round earthenware dish. Cover with lid and bake for 15-20 minutes, or until a temperature of 165° is reached. Let rest 10 minutes before serving.

Grilling Option:

Heat grill on high setting. Before placing thighs turn grill turn grill heat settings to medium.
Remove thighs and place on preheated grill.
Cook for 4 minutes and then flip thighs and cook another four minutes.
Check the internal temperature to ensure they are 169°. Hint: If thighs need to grill longer to reach 169°, set them on the coolest part of the grill.
Allow thighs to rest for 10 minutes.
Check temperature until 169° has been reached.

Sauté Option

Carefully, using tongs place the thighs in hot skillet on medium high heat, heat 8-to-12-inch sauté skillet.
Once skillet hot add ½ cup of oil. Tilt the skillet to allow the oil to pool towards the front corner of lip, away from the skillet handle.
Carefully, using tongs place the thighs in hot skillet. Allow the skillet to lay flat on the burner and sear/cook thighs for 4 minutes.
With tongs gently turn the thigh and cook another minute. Ensure an internal temperature of 169° is reached.

Steps to get started.

Step 2:

Method

Preheat the oven to 350°F with a rack in the center position.
In a braising pan, or Dutch oven add the bacon and cook over medium heat for 8 to 10 minutes, or until crispy. Using tongs, transfer the bacon to a paper towel-line plate. Discard all but 2 tablespoons of bacon fat.
Working in batches, add the chicken to the pot and cook over medium heat until browned, about 5 minutes. Transfer to a plate.
To the same pot, add the garlic, shallots, thyme, bay leaf, tomato paste, and cooked bacon. Cook, stirring, until fragrant, about 1 minute.
Return chicken thighs to the pot.
Nestle the carrots around the chicken and pour in the chicken stock and wine. Bring to a simmer, then cover and transfer to the oven. Braise for 30 minutes. Remove from the oven.
While chicken is still cooking, place melted butter in a small bowl, combine with the flour. Mix to make a paste (roux)
Remove chicken from oven and stir in roux mixture into the juices. Gently stir to combine.
Add the mushrooms to the pot, cover and cook over medium heat for about another 10 minutes, or until the chicken registers 165°F on an instant read thermometer.

Enjoy with rice Pilaf, Pasta or mashed potatoes.

Step 1:

Ingredients:

8 ounces bacon, cut into 2-inch pieces.

4 pounds Fajita chicken thighs, about 4 packages

4 cloves fresh garlic, minced.

4 shallots, quartered.

4 sprigs of fresh thyme.

1 bay leaf.

2 tablespoons tomato paste.

2 cups peeled fresh baby carrots.

2 cups chicken stock.

½ bottle of favorite red wine (like Rioja).

3 tablespoons salted butter, melted.

3 tablespoons flour.

1-pound mushrooms (optional). Cremini or button, or baby Bella. Quarter the mushrooms.

½ teaspoon freshly cracked black pepper.

Korean Lettuce Wrap with “Fajita” Chicken Thighs

Tender marinated chicken thighs, mixed with water chestnuts, mushrooms, onions, and a medley of aromatic ingredients, wrapped in fresh lettuce leaves. Top with carrots, bean sprouts, cilantro, and a drizzle of Asian-style dressing for a delightful meal.

Cooking options.

Baking: Option 1

Preheat to 325°
Place whole thighs into a 9” -12” round earthenware dish which has been lightly coated with oil.
Cover with lid, and bake for 20 – 35 min, or until a temperature of 165° is reached. Let rest 10 minutes before serving.

Baking: Option 2

Preheat to 325°
On medium-high heat, heat an 8-to-12-inch skillet. Once skillet is hot, add 1/4 cup of oil. Carefully, using tongs place thighs in hot skillet.
Allow the skillet to lay flat on the burner and sear thighs for one to 2 minutes, then flip and sear another 1-2 minutes or until golden brown.
Place Seared thighs into a 9” -12” round earthenware dish. Cover with lid and bake for 15-20 minutes, or until a temperature of 165° is reached. Let rest 10 minutes before serving.

Grilling Option:

Heat grill on high setting. Before placing thighs turn grill turn grill heat settings to medium.
Remove thighs and place on preheated grill.
Cook for 4 minutes and then flip thighs and cook another four minutes.
Check the internal temperature to ensure they are 169°. Hint: If thighs need to grill longer to reach 169°, set them on the coolest part of the grill.
Allow thighs to rest for 10 minutes.
Check temperature until 169° has been reached.

Sauté Option

Carefully, using tongs place the thighs in hot skillet on medium high heat, heat 8-to-12-inch sauté skillet.
Once skillet hot add ½ cup of oil. Tilt the skillet to allow the oil to pool towards the front corner of lip, away from the skillet handle.
Carefully, using tongs place the thighs in hot skillet. Allow the skillet to lay flat on the burner and sear/cook thighs for 4 minutes.
With tongs gently turn the thigh and cook another minute. Ensure an internal temperature of 169° is reached.

Steps to get started.

Step 2:

Method

Preheat the oven to 350°F with a rack in the center position.
In a braising pan, or Dutch oven add the bacon and cook over medium heat for 8 to 10 minutes, or until crispy. Using tongs, transfer the bacon to a paper towel-line plate. Discard all but 2 tablespoons of bacon fat.
Working in batches, add the chicken to the pot and cook over medium heat until browned, about 5 minutes. Transfer to a plate.
To the same pot, add the garlic, shallots, thyme, bay leaf, tomato paste, and cooked bacon. Cook, stirring, until fragrant, about 1 minute.
Return chicken thighs to the pot.
Nestle the carrots around the chicken and pour in the chicken stock and wine. Bring to a simmer, then cover and transfer to the oven. Braise for 30 minutes. Remove from the oven.
While chicken is still cooking, place melted butter in a small bowl, combine with the flour. Mix to make a paste (roux)
Remove chicken from oven and stir in roux mixture into the juices. Gently stir to combine.
Add the mushrooms to the pot, cover and cook over medium heat for about another 10 minutes, or until the chicken registers 165°F on an instant read thermometer.

Enjoy with rice Pilaf, Pasta or mashed potatoes.

Step 1:

Ingredients:

8 ounces bacon, cut into 2-inch pieces.

4 pounds Fajita chicken thighs, about 4 packages

4 cloves fresh garlic, minced.

4 shallots, quartered.

4 sprigs of fresh thyme.

1 bay leaf.

2 tablespoons tomato paste.

2 cups peeled fresh baby carrots.

2 cups chicken stock.

½ bottle of favorite red wine (like Rioja).

3 tablespoons salted butter, melted.

3 tablespoons flour.

1-pound mushrooms (optional). Cremini or button, or baby Bella. Quarter the mushrooms.

½ teaspoon freshly cracked black pepper.

¼ teaspoon Cayenne pepper sauce.

Cordon Bleu with BBQ Chicken Thighs

Succulent Chicken Thighs topped with grilled Canadian bacon, smothered in BBQ sauce and finished with melted American Swiss cheese. Cooked to perfection on the grill or in the oven, it's a mouthwatering delight. Serve with your favorite BBQ sides for a complete meal.

Steps to get started.

Step 1:

Ingredients:

Marinated Korean BBQ thighs, Grilled or Sauteed.

1 (8 ounce) can water chestnuts, drained, and minced.

One cup diced shiitake mushroom caps.

½ cup minced yellow onion.

½ cup chopped green onion.

1 tablespoon soy sauce.

1 tablespoon freshly grated ginger.

1 – 2 teaspoons honey.

Bib or Boston lettuce leaves washed and dried.

Julienne Carrot sticks.

Bean Sprouts.

Chopped Cilantro.

Asian style salad dressing with sesame oil

Step 2:

Cook

Grill or sauté HT chicken thigh meat

Step 3:

Assemble

Dice chicken thighs
In large bowl add diced cooked chicken thighs, water chestnuts, mushrooms, yellow onion, 1/3 cup green onion, 1 tablespoon soy sauce, ginger, and 2 teaspoons brown sugar together in a bowl. Mix and keep hot/warm for serving.
Place chicken mixture into lettuce leaf.
Add carrots, bean sprouts, and chopped cilantro.
Drizzle with Asian style dressing.
Roll leaves up to eat.

Cooking options.

Baking: Option 1

Preheat to 325°
Place whole thighs into a 9” -12” round earthenware dish which has been lightly coated with oil.
Cover with lid, and bake for 20 – 35 min, or until a temperature of 165° is reached. Let rest 10 minutes before serving.

Baking: Option 2

Preheat to 325°
On medium-high heat, heat an 8-to-12-inch skillet. Once skillet is hot, add 1/4 cup of oil. Carefully, using tongs place thighs in hot skillet.
Allow the skillet to lay flat on the burner and sear thighs for one to 2 minutes, then flip and sear another 1-2 minutes or until golden brown.
Place Seared thighs into a 9” -12” round earthenware dish. Cover with lid and bake for 15-20 minutes, or until a temperature of 165° is reached. Let rest 10 minutes before serving.

Grilling Option:

Heat grill on high setting. Before placing thighs turn grill turn grill heat settings to medium.
Remove thighs and place on preheated grill.
Cook for 4 minutes and then flip thighs and cook another four minutes.
Check the internal temperature to ensure they are 169°. Hint: If thighs need to grill longer to reach 169°, set them on the coolest part of the grill.
Allow thighs to rest for 10 minutes.
Check temperature until 169° has been reached.

Sauté Option

Carefully, using tongs place the thighs in hot skillet on medium high heat, heat 8-to-12-inch sauté skillet.
Once skillet hot add ½ cup of oil. Tilt the skillet to allow the oil to pool towards the front corner of lip, away from the skillet handle.
Carefully, using tongs place the thighs in hot skillet. Allow the skillet to lay flat on the burner and sear/cook thighs for 4 minutes.
With tongs gently turn the thigh and cook another minute. Ensure an internal temperature of 169° is reached.

Fried Sriracha Marinated Chicken Thigh Sliders

Flavorful marinated thighs coated in crispy breading served on warm slider buns with a variety of garnishing options. Easy to cook and perfect for slider lovers.

Steps to get started.

Step 1:

Ingredients:

BBQ Chicken Thighs.

Canadian bacon (or cured ham).

Barbeque Sauce.

White American Singles Cheese.

Step 4:

Serving Suggestions

Great with typical BBQ sides such as potato salads, coleslaw, baked beans, boiled rutabagas, or any greens.

Enjoy it!

Step 2:

Cooking chicken thighs

Preheat grill and open package.
Grill chicken thighs and heat thoroughly to 165°
Place thick sliced Canadian bacon on grill to heat just as chicken thighs are ready. Slightly grill the Canadian bacon.
Top chicken thighs with 1 tablespoon of BBQ sauce.
Place in oven-ware dish.
Place thick sliced Canadian bacon on top of BBQ glazed chicken thighs.
Top the Canadian bacon with 2 slices of American Swiss cheese.

Step 3:

Assemble Dish

Place oven-ware dish under broiler to melt cheese.

Cooking options.

Baking: Option 1

Preheat to 325°
Place whole thighs into a 9” -12” round earthenware dish which has been lightly coated with oil.
Cover with lid, and bake for 20 – 35 min, or until a temperature of 165° is reached. Let rest 10 minutes before serving.

Baking: Option 2

Preheat to 325°
On medium-high heat, heat an 8-to-12-inch skillet. Once skillet is hot, add 1/4 cup of oil. Carefully, using tongs place thighs in hot skillet.
Allow the skillet to lay flat on the burner and sear thighs for one to 2 minutes, then flip and sear another 1-2 minutes or until golden brown.
Place Seared thighs into a 9” -12” round earthenware dish. Cover with lid and bake for 15-20 minutes, or until a temperature of 165° is reached. Let rest 10 minutes before serving.

Grilling Option:

Heat grill on high setting. Before placing thighs turn grill turn grill heat settings to medium.
Remove thighs and place on preheated grill.
Cook for 4 minutes and then flip thighs and cook another four minutes.
Check the internal temperature to ensure they are 169°. Hint: If thighs need to grill longer to reach 169°, set them on the coolest part of the grill.
Allow thighs to rest for 10 minutes.
Check temperature until 169° has been reached.

Sauté Option

Carefully, using tongs place the thighs in hot skillet on medium high heat, heat 8-to-12-inch sauté skillet.
Once skillet hot add ½ cup of oil. Tilt the skillet to allow the oil to pool towards the front corner of lip, away from the skillet handle.
Carefully, using tongs place the thighs in hot skillet. Allow the skillet to lay flat on the burner and sear/cook thighs for 4 minutes.
With tongs gently turn the thigh and cook another minute. Ensure an internal temperature of 169° is reached.

Street Tacos with “Fajita” Chicken Thighs

Delicious fajita thigh meat grilled to perfection served on warm tortillas with melted cheese, onions, cilantro, and fresh salsa. Easy to make and packed with flavor!

Steps to get started.

Step 1:

Ingredients:

1 package of Sriracha marinated chicken thigh.

Slider Buns

Breading:

3 Cups flour

2 Cups Panko Breadcrumbs

Spices:

2 TBSP salt

2 tsp fine ground black pepper

1 tbsp Cayenne pepper

Dipping:

2 cups milk

Frying:

24 oz of cooking oil for frying
Garnishing options:
Pepper Jack cheese slice.
Favorite Cole Slaw recipe
Lettuce, onion tomatoes
Pickles Asian slaw
Kimchi Sriracha
Mayonnaise
Buffalo sauce
Sweet and Sour Sauce.
Sliced green scallions
French Fries

Step 2:

Breading chicken thighs:

Blend 3 cups flour with SPICES. MIX WELL.
Remove 1 cup of seasoned flour and place in pan or plate.
Place Milk in a bowl.
Set up breading station in this order: Chicken thighs, seasoned flour, Milk (dip), Panko-Flour mix

Method:

Coat chicken thighs in flour then shake off excess flour. Dip thighs into milk, then place thigh into Panko-flour mixture. Set on a plate or pan until ready to fry.

Frying:

With a frying unit set at 325° and heat oil. Once oil is 325 carefully, using tongs place thighs in hot oil. Fry until golden brown. Test a piece of chicken with a thermometer to ensure an internal temperature of 165° or higher in thickest part of the thigh. Place fried thigh onto a dish until ready to assemble slider.

Step 3:

Preparation:

Warm Buns
Place fried Sriracha Thigh onto bun.
Add teaspoon of slaw, or favorite garnish (see options)

Cooking options.

Baking: Option 1

Preheat to 325°
Place whole thighs into a 9” -12” round earthenware dish which has been lightly coated with oil.
Cover with lid, and bake for 20 – 35 min, or until a temperature of 165° is reached. Let rest 10 minutes before serving.

Baking: Option 2

Preheat to 325°
On medium-high heat, heat an 8-to-12-inch skillet. Once skillet is hot, add 1/4 cup of oil. Carefully, using tongs place thighs in hot skillet.
Allow the skillet to lay flat on the burner and sear thighs for one to 2 minutes, then flip and sear another 1-2 minutes or until golden brown.
Place Seared thighs into a 9” -12” round earthenware dish. Cover with lid and bake for 15-20 minutes, or until a temperature of 165° is reached. Let rest 10 minutes before serving.

Grilling Option:

Heat grill on high setting. Before placing thighs turn grill turn grill heat settings to medium.
Remove thighs and place on preheated grill.
Cook for 4 minutes and then flip thighs and cook another four minutes.
Check the internal temperature to ensure they are 169°. Hint: If thighs need to grill longer to reach 169°, set them on the coolest part of the grill.
Allow thighs to rest for 10 minutes.
Check temperature until 169° has been reached.

Sauté Option

Carefully, using tongs place the thighs in hot skillet on medium high heat, heat 8-to-12-inch sauté skillet.
Once skillet hot add ½ cup of oil. Tilt the skillet to allow the oil to pool towards the front corner of lip, away from the skillet handle.
Carefully, using tongs place the thighs in hot skillet. Allow the skillet to lay flat on the burner and sear/cook thighs for 4 minutes.
With tongs gently turn the thigh and cook another minute. Ensure an internal temperature of 169° is reached.

Flatbread Sandwiches with “Fajita” Chicken Thighs

Flavorful marinated chicken thigh meat combined with pepper-jack cheese, hummus, lettuce, tomatoes, fried onions, and avocado slices. Choose your bread and enjoy a delicious and satisfying meal in minutes!

Steps to get started.

Step 1:

Ingredients:

1 package of fajita chicken thigh

1 package of flour or corn tortillas for.

8 ounces (or more) of shredded Mexican style cheese.

½ cup of cooking oil or butter

1 cup of diced red or white onion.

1 bunch of diced cilantro. Chopped.

1 cup of your favorite red or green salsa.

Step 2:

On a preheated grill, grill chicken thighs and heat thoroughly, 165°c.
Set it aside.

Step 3:

Preparation:

Allow thighs to cool enough to handle.
Dice the grilled fajita thigh meat. Place in/on a container Place a flat griddle on medium-low heat. Preheat skillet thoroughly.
Spread 1 – 2 tablespoons of butter onto skillet.
Place tortillas onto buttered griddle and sear for 2 minutes.
Use a spatula to flip tortillas.
Place the diced cooked chicken thighs on top of flipped tortillas.
Add cheese atop of diced thighs, allowing the tortilla to cook for 1 minute more.
With a spatula flip only half the tortilla, making it a taco. Let cook for 30 seconds, flip the taco cook another 30 seconds and then remove from griddle.

Dress the street tacos:

Dress the tacos with diced onion chopped cilantro and fresh salsa.

Cooking options.

Baking: Option 1

Preheat to 325°
Place whole thighs into a 9” -12” round earthenware dish which has been lightly coated with oil.
Cover with lid, and bake for 20 – 35 min, or until a temperature of 165° is reached. Let rest 10 minutes before serving.

Baking: Option 2

Preheat to 325°
On medium-high heat, heat an 8-to-12-inch skillet. Once skillet is hot, add 1/4 cup of oil. Carefully, using tongs place thighs in hot skillet.
Allow the skillet to lay flat on the burner and sear thighs for one to 2 minutes, then flip and sear another 1-2 minutes or until golden brown.
Place Seared thighs into a 9” -12” round earthenware dish. Cover with lid and bake for 15-20 minutes, or until a temperature of 165° is reached. Let rest 10 minutes before serving.

Grilling Option:

Heat grill on high setting. Before placing thighs turn grill turn grill heat settings to medium.
Remove thighs and place on preheated grill.
Cook for 4 minutes and then flip thighs and cook another four minutes.
Check the internal temperature to ensure they are 169°. Hint: If thighs need to grill longer to reach 169°, set them on the coolest part of the grill.
Allow thighs to rest for 10 minutes.
Check temperature until 169° has been reached.

Sauté Option

Carefully, using tongs place the thighs in hot skillet on medium high heat, heat 8-to-12-inch sauté skillet.
Once skillet hot add ½ cup of oil. Tilt the skillet to allow the oil to pool towards the front corner of lip, away from the skillet handle.
Carefully, using tongs place the thighs in hot skillet. Allow the skillet to lay flat on the burner and sear/cook thighs for 4 minutes.
With tongs gently turn the thigh and cook another minute. Ensure an internal temperature of 169° is reached.

Steps to get started.

Step 1:

Ingredients:

1 package of “Fajita” marinated chicken thigh meat.

4 ounces of pepper-jack shredded cheese.

1-2 Tsp. Private Selection® Traditional Hummus.

1-3 leaves of shredded lettuce (see alternatives below).

¼ cup diced tomatoes.

¼ cup of retail branded fried onions-crumble with meat mallet or by hand.

1 – avocados, peeled and slices

1 Tbsp Zesty Italian dressing

Step 2:

Cooking Chicken:

On a preheated grill, grill chicken thighs and heat thoroughly, 165°c.
Set it aside.

Step 3:

Sandwich Assembly

Warm Pita bread, Naan, or flour tortilla. While bread is lying flat, spread hummus onto it.
Next, place sliced chicken thighs on spread.
Add all ingredients in any order onto bread.
Drizzel zesty Italian dressing evenly on the top

If using a TORTILLA, then roll up into a “pinwheel”.
If using flat bread, then fold in half.

Alternatives:

Spinach leaves
Arugula
Sprouts
Savoy cabbage

Cooking options.

Baking: Option 1

Preheat to 325°
Place whole thighs into a 9” -12” round earthenware dish which has been lightly coated with oil.
Cover with lid, and bake for 20 – 35 min, or until a temperature of 165° is reached. Let rest 10 minutes before serving.

Baking: Option 2

Preheat to 325°
On medium-high heat, heat an 8-to-12-inch skillet. Once skillet is hot, add 1/4 cup of oil. Carefully, using tongs place thighs in hot skillet.
Allow the skillet to lay flat on the burner and sear thighs for one to 2 minutes, then flip and sear another 1-2 minutes or until golden brown.
Place Seared thighs into a 9” -12” round earthenware dish. Cover with lid and bake for 15-20 minutes, or until a temperature of 165° is reached. Let rest 10 minutes before serving.

Grilling Option:

Heat grill on high setting. Before placing thighs turn grill turn grill heat settings to medium.
Remove thighs and place on preheated grill.
Cook for 4 minutes and then flip thighs and cook another four minutes.
Check the internal temperature to ensure they are 169°. Hint: If thighs need to grill longer to reach 169°, set them on the coolest part of the grill.
Allow thighs to rest for 10 minutes.
Check temperature until 169° has been reached.

Sauté Option

Carefully, using tongs place the thighs in hot skillet on medium high heat, heat 8-to-12-inch sauté skillet.
Once skillet hot add ½ cup of oil. Tilt the skillet to allow the oil to pool towards the front corner of lip, away from the skillet handle.
Carefully, using tongs place the thighs in hot skillet. Allow the skillet to lay flat on the burner and sear/cook thighs for 4 minutes.
With tongs gently turn the thigh and cook another minute. Ensure an internal temperature of 169° is reached.