Smoked Chicken Thighs with Quinoa & Baby Spinach Salad Recipe

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This a nice main dish salad. I smoked the chicken with apple wood then finished it on the grill with the glaze. If you aren't into smoking like me; grilling or oven roasting works fine. I took the skin off after smoking to reducing fat content a bit.

The quinoa can be eaten hot, cold or at room temperature depending on your taste. I served it slightly warm.

For a wine I chose Viansa's 2010 Signature Series Emery Ranch Sonoma Valley Syrah. It has 3% Primativo and 2% Cabernet added to the Syrah. It makes for an intense but well structured wine. It has less tannin with more mouth feel and a nice finish compared to some heavier 100% Syrah's.

Prep time:
Cook time:
Servings: 4


Cost per serving $3.12 view details


  1. Preheat smoker to 250^ or grill to high heat if grilling. Rub chicken with Turkish seasoning. Smoke for 1 hour. While chicken is cooking combine honey, Pomegranate molasses, lemon juice and salt/pepper for glaze. Remove the skin then add more Turkish seasoning onto the chicken.. Grill over high heat glazing frequently with Pomegranate glaze; about 10 minutes.
  2. For the dressing whisk lemon juice, yogurt, honey, cumin, cinnamon and ginger in a bowl. Slowly whisk in 1/4 cup of olive olive and dressing become smooth and emulsified. If the dressing is too thin add some more yogurt or mayonnaise to reach desired consistency. Dressing can be made ahead of time.
  3. Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
  4. Heat olive oil in medium sauce pan over medium heat. Add garlic and cook about 1 minute. Add apricots and the quinoa, continue cooking until the quinoa has dried out and turned golden, about 4 minutes. Add water, salt/pepper; bring to a boil. Reduce heat to medium low and simmer uncovered until the liquid is absorbed; 15-18 minutes.
  5. Remove quinoa from heat and cover. Let cool for 10 mintues.
  6. Just before serving fluff the quinoa and add half the dressing.
  7. Toss spinach with the remaining dressing.
  8. Divide spinach into salad bowls. Mound the quinoa on the spinach. Sprinkle with grapes, Feta cheese and pistachio nuts. Place two glazed chicken thighs on each salad.
  9. Salad is ready for service.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 518g
Recipe makes 4 servings
Calories 786  
Calories from Fat 399 51%
Total Fat 44.7g 56%
Saturated Fat 10.4g 42%
Trans Fat 0.2g  
Cholesterol 93mg 31%
Sodium 771mg 32%
Potassium 1264mg 36%
Total Carbs 68.8g 18%
Dietary Fiber 8.5g 28%
Sugars 28.9g 19%
Protein 31.19g 50%
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  • Robyn Savoie
    This looks fabulous, I can't wait to try. I also love a good Syrah. The family of a friend of mine visit Sonoma Valley once a year. I'll have to ask if they tried your suggestion. Then again they may have a bottle to accompany this when I make it. Hmmm...ideas a brewing. LOL


    • ShaleeDP
      September 20, 2013
      Seems quite a bit to do but i think it will be worth it. Hopefully I get to try soon. Thanks for sharing this. My kid and I like chicken andspinach! :D

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