Fall-Off-the-Bone Grilled Chicken & Mediterranean Pasta Salad

Mediterranean Pasta with Tuna Salad

Ingredients

• 1 pkg (450 g) Gemelli Pasta
• ½ cup packed sundried tomatoes, finely chopped and 2/3 cup of oil from the jar for dressing
• ¼ cup red wine vinegar
• 1 lemon (zest and juice)
• 2 tbsp liquid honey
• 1/2 cup packed Fresh Basil leaves, roughly chopped (plus more for garnishing)
• ¼ cup packed Fresh Dill, chopped
• 2 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp sea salt
• ½ tsp freshly cracked black pepper
• ½ cup kalamata olives, sliced
• 2 cans (170g each) solid Canadian tuna (packed in water), drained and flaked
• ½ cup red onion, finely chopped 
• 75 grams feta cheese, crumbled

Directions

1. Cook pasta in sea salted water according to package directions. Drain and rinse under cold water.
2. In a large salad bowl, whisk together the oil from the sundried tomatoes, red wine vinegar, lemon juice and lemon zest, honey, basil, dill, garlic, oregano, salt and pepper. Add pasta and toss to coat. Add chopped sundried tomatoes, olives, tuna, onion and feta; toss gently. Garnish with additional basil, dill sprigs and feta, if desired.
3. Make-ahead: if making ahead, store covered in refrigerator. Tip: if the salad becomes dry, mix additional oil, vinegar water (in equal parts) and mix into to the salad 2 tbsp at a time until desired consistency.
4. Switch-it-up: if you prefer a creamy version – add up to a 1/2 cup of mayonnaise to the dressing.

Fall-off-the-Bone Grilled Chicken

Ingredients

• 12 bone-in skin-on chicken thighs
• 3 Tbsp neutral oil (such as sunflower) 
• 1 Tbsp baking powder  
• 2 Tbsp chicken and rib spice
• 3/4 cup BBQ Sauce for finishing on the grill

Directions

1. Preheat oven to 300F. Line sheet pan with parchment paper.
2. In a large bowl, stir together the oil, baking powder and chicken and rib spice to make a paste. Drizzle over the chicken and toss thoroughly to coat. Arrange chicken on the prepared sheet pan – skin side up. Bake until the skin is crisped and chicken is fork-tender, about 90 minutes. (Tip: If working ahead to serve a party, the chicken can be kept warm in the oven and finished on the grill when the meal is served, cutting down on cook time.)
3. Grill finish: Brush the chicken pieces with your preferred BBQ sauce and transfer to a greased grill on medium heat. (Tip: Drizzle a few sheets of folded paper towel liberally with oil and use tongs to grease the grill before cooking to avoid sticking.) Cook chicken, flipping once, and brushing with additional sauce, until charred, about 2-3 minutes per side.