Beachy-keen Weekend (& a recipe)

Roasted chicken thighs, potato salad with a slant & some red wine.

I spent my weekend in a rented beach cottage on the north shore with some of my buddies. One of our friends is getting married next month and it was our bachelorette weekend out. After spending the day at the beach I made some chicken and salad because it was so hot out & it came out so good I figured I would share the recipe with you here. And it is pretty healthy. The only fats are olive oil & goat cheese (but they're healthy 'fats').

I made a great sangria I found & will share the recipe for that. That was a very enjoyable beach drink.The chicken was just 2 packages of chicken thighs (with skin & bones). You don't have to eat the skin, personally I am not a fan (it skeeves me out) but you want it on there when you cook it because it keeps it very moist & juicy & adds flavor. I rinsed the chicken & let it marinate in soy sauce, honey & garlic. Pour the marinade into a deep baking pan, put the thighs skin side up and bake at 375 for 45 minutes. The meat falls off the bones. 

The salad I used fresh spinach, laid it out on a plate. I boiled red potatoes (scrubbed clean) for 16 minutes in salter water, rinsed cool & cut into quarters. Then I mixed together 1/2 c. olive oil, 1/4 c. red wine vinegar, 2 tsp. Dijon mustard & 1/4 c. goat cheese (you can use crumbled blue cheese if you want). I threw the red potatoes on the grill 4 minutes on each side & they go on the spinach. Then spoon the dressing on top & garnish with some chives. It looks pretty & when I made the leftovers for my husband he said, "it's like a party in my mouth" so that means it gained his approval. If you try it, let me know what you think. I also can't take credit for these recipes although I wish I could. My boss is an amazing cook and she has made these before at her beach house.