Sesame-Lemon Chicken

• 1 tablespoon toasted sesame seeds
• 1 tablespoon finely grated lemon zest
• 2 teaspoons dried thyme
• 1/2 teaspoon sugar
• Kosher salt and freshly ground pepper
• 8 skin-on, bone-in chicken thighs, trimmed (2 to 2 1/2 pounds)
• 1 tablespoon fresh lemon juice
• 2 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 2 romaine lettuce hearts, chopped (about 8 cups)
• 1 cucumber, chopped
• 1 tomato, chopped
• 2 cups lightly salted pita chips, crushed

1. Preheat the broiler.
2. Make the rub: Combine the sesame seeds, lemon zest, thyme, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a spice grinder; pulse until the seeds are slightly cracked.
3. Season the chicken with salt and all but about 1 1/2 tablespoons of the rub.
4. Set skin-side down on a broiler pan and broil, flipping the chicken and rotating the pan halfway through, until the chicken is golden and a meat thermometer registers 170 degrees F, 8 to 10 minutes per side.
5. Make the dressing: Mix 1 tablespoon of the reserved rub, the lemon juice, vinegar, and salt to taste in a bowl.
6. Whisk in the olive oil.
7. When the chicken is done, whisk 1 tablespoon of the pan drippings into the dressing.
8. Add the lettuce, cucumber, tomato and pita chips; season with salt and pepper and toss.
9. Sprinkle the chicken with the remaining 1/2 tablespoon rub and serve with the salad.
10. Photograph by Justin Walker

sesame seeds, lemon zest, thyme, sugar, kosher salt, chicken, lemon juice, red wine vinegar, extravirgin olive oil, romaine lettuce hearts, cucumber, tomato, pita chips

Taken from www.foodnetwork.com/recipes/food-network-kitchens/sesame-lemon-chicken-recipe.html (may not work)