Thyme-and-Chile-Marinated Chicken and Feta

• 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

1. Preheat the broiler.
2. In a large bowl, combine 1/2 cup of the olive oil with the thyme, brown sugar, chiles and a generous pinch of pepper.
3. Reserve one-third of the marinade in a small bowl.
4. Add the chicken pieces to the remaining marinade and turn to coat.
5. Transfer the chicken to a broiling pan; broil 8 inches from the heat for about 35 minutes, turning once, or until cooked through.
6. Set the feta on a small baking sheet and brush with the reserved marinade.
7. Broil, turning once, for about 2 minutes, or until sizzling and golden.
8. In a large bowl, whisk the remaining 2 tablespoons of olive oil with the vinegar.
9. Add the arugula, season with salt and pepper and toss well.
10. Arrange the salad, chicken and feta on 4 plates and serve.

extravirgin olive oil, thyme, light brown sugar, red chiles, freshly ground pepper, chicken, feta, white wine vinegar, arugula, salt

Taken from www.foodandwine.com/recipes/thyme-and-chile-marinated-chicken-and-feta (may not work)