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Serves : 4
© Petrina Tinslay

How to Make It

Step 1    

Preheat the broiler. In a large bowl, combine 1/2 cup of the olive oil with the thyme, brown sugar, chiles and a generous pinch of pepper. Reserve one-third of the marinade in a small bowl. Add the chicken pieces to the remaining marinade and turn to coat. Transfer the chicken to a broiling pan; broil 8 inches from the heat for about 35 minutes, turning once, or until cooked through.

Step 2    

Set the feta on a small baking sheet and brush with the reserved marinade. Broil, turning once, for about 2 minutes, or until sizzling and golden.

Step 3    

In a large bowl, whisk the remaining 2 tablespoons of olive oil with the vinegar. Add the arugula, season with salt and pepper and toss well. Arrange the salad, chicken and feta on 4 plates and serve.

Serve With

Broiled country bread rubbed with a clove of garlic and drizzled with extra-virgin olive oil.

Suggested Pairing

A fruity wine with good acidity is essential to counterbalance the spicy-sweet glaze on the chicken. Try one of Australia's lime-scented Rieslings from Clare Valley or Margaret River.

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