Name: Thyme-and-Chile-Marinated Chicken and Feta
Yield: 4
Ingredients: 1/2 cup plus 2 tablespoons extra-virgin olive oil; 2 tablespoons chopped thyme; 2 tablespoons light brown sugar; 2 to 3 hot red chiles, seeded and finely chopped; Freshly ground pepper; One 3 1/2- to 4-pound chicken, cut into 8 pieces; 1/2 pound feta, sliced 1/3 inch thick; 2 teaspoons white wine vinegar; 1 large bunch arugula (6 ounces), large stems discarded; Salt

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.

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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.

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