Ingredients
3/4 cup (175 ml) Florida orange juice
2 tsp (10 ml) smoked paprika
2 large cloves garlic, minced
1 tsp (5 ml) dried oregano or 1 tbsp (15 ml) chopped fresh oregano
1/4 cup (60 ml) sriracha chili sauce
3 tbsp (45 ml) pure maple syrup
2 lbs (1 kg) boneless skinless chicken thighs
Spring Greens:
1 pkg (142 g) mixed spring greens
1 tbsp (15 ml) canola oil
2 tbsp (30 ml) apple cider or white wine vinegar
1 tbsp (15 ml) Florida orange juice
Pinch each dried oregano, salt and pepper
Preparation
In a large bag, combine orange juice, paprika, garlic, oregano, chili sauce and maple syrup. Add chicken; seal bag and turn to massage chicken evenly. Refrigerate for at least one hour or up to overnight.
Place chicken on oiled, preheated grill over medium heat, turning once or twice for 10 to 15 minutes or until no longer pink inside and juices run clear.
In a large bowl, toss greens with oil, vinegar, orange juice, oregano, salt and pepper and serve with chicken.
