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  • Writer's pictureBig Spice

Classic Chicken Dinner

Updated: Jan 8, 2022


1 package (12 thighs) of boneless chicken thighs (skinless or with skin based on preference)

1 tbsp approx. of Big Spice All-Purpose Spice Blend

1/2 head of iceberg lettuce

1 good sized beefsteak tomato

1 green onion

1/2 cucumber

Your choice of fresh herbs (Recommended: Basil, dill, and parsley)

For Dressing:

1 Tbsp honey

1 Tbsp dijon

1/4 cup of white wine vinegar

2 Tbsp of Olive Oil

1/2 tsp of Big Spice Mediterranean

Please note: Salad dressing ingredients should be altered to preference.

The perfect summer meal. Easy to make and big on flavour. The deep flavours from Big Spice's All-Purpose Spice Blend bring out the sweet salty and smokey barbecue flavours we all know and love. Paired with a fresh garden salad, this meal is a great way to impress your friends at your back yard barbecue, or your family as an easy weeknight meal.

You'll be amazed by how a simple chicken thigh can become so flavourful with just a dash of Big Spice.


In a large bowl, empty the package of boneless chicken thighs. Measure out ~ 1 tbsp of Big Spice All-Purpose seasoning and mix with the chicken thighs, making sure to thoroughly coat each thigh.

Chop the lettuce, tomato, green onion and cucumber to the desired sizes and place in a large bowl. Big enough to toss the salad. Bunch the herbs together and place them on your cutting board. Give them a firm smack to increase their fragrance. Finely chop the herbs and place in the large salad bowl.

In a separate bowl or jar add honey, dijon, white wine vinegar, and salt and pepper to taste. Slowly pour over the olive oil while stirring constantly. This should form an emulsification and lead to a smooth cohesive dressing.

Heat your barbecue or skillet to medium high heat and lightly brush cooking surface with a neutral oil (vegetable oil). Place each thigh onto the grill or skillet with the skin side down. If using a skillet, cook the thighs in 2 batches to ensure the pan does not become over crowded.

Flip the thighs when the skin side becomes golden brown (roughly 5 mins), cook on the second side until the internal temperature of the chicken thighs reach 165F at its thickest part.

Add dressing to the salad and toss. Plate salad and chicken and enjoy.

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