I made some Curried Couscous Salad this weekend and made this chicken to go with it. This dish is fabulous for summer. The chicken is super flavorful after marinating for a couple of hours and just needs a few minutes on the grill and then a few minutes to be finished off in the oven. The flavors just get better too, so this is perfect to make in a large batch to have leftovers for the week. My cousins (ages 10 and 4) also really liked this chicken, so despite having lots of spices, it’s good for (adventurous) kids!
Grilled Middle Eastern Spice Chicken
Serves 6-8
Adapted from Feasting at Home
- 1/3 cup olive oil
- 8 cloves garlic, chopped
- 3 Tbsp cumin
- 1 Tbsp coriander
- 2 tsp allspice
- 2 tsp turmeric
- 1 tsp ginger
- 1 1/2 tsp salt
- 1 tsp pepper
- 2 1/2 – 3lbs boneless, skinless chicken thighs
In a food processor or blender, combine first 9 ingredients and pulse until smooth paste forms. Add chicken to a large ziplock bag and cover with paste. Seal the bag and massage the chicken until everything is covered. Refrigerate for at least an hour or up to 24 hours.
When ready to cook, preheat the oven to 350°F. Heat a grill (or grill pan) to high heat and grill the chicken on each side (you want good grill marks). Move the chicken to a pan and finish cooking in the oven for about 10 minutes.
