This grilled chicken is: Succulent. Juicy. Zesty.
Middle Eastern Cafeteria Style Grilled Chicken
Makes enough for 3 people
For the marinade and chicken:
1 cup of yoghurt
100 ml olive oil
1 tbsp coriander powder
1 tbsp cumin powder
¼ tsp cinnamon powder
¼ tsp turmeric powder
½ tbsp chilli powder
2 tbsp chilli flakes
3 tbsp ginger garlic paste
Crushed pepper
Zest of 1 lime
Juice of 1 lime
1 kg of chicken breast or 3 chicken breasts, de-skinned
For the salad:
1 medium onion, sliced
1 cucumber, sliced
A handful of chopped dill
2 cloves of garlic, smashed
50 ml olive oil
2 tbsp white vinegar
Crushed pepper and salt to taste
Preparation:
1. Toast the coriander powder on medium flame for 30 seconds and then repeat the same with the cumin powder.
2. In a bowl combine all the ingredients except the chicken to make the marinade.
3. Make 3 incisions on each chicken breast and generously rub the marinade all over. Transfer to an airtight container and let rest in the fridge for atleast 4 hours. Even better if you stretch it to 12 hours or overnight.
To make the salad:
Add all ingredients into a bowl and mix.
To cook the chicken:
1. Grease a grilling pan with olive oil and cook the chicken on medium flame for 5-6 minutes and then on high flame for 2 minutes. Cook one chicken breast at a time.
2. Transfer the chicken to a foil and wrap immediately. This will help keep the chicken soft. Keep it wrapped until you are ready to serve.
3. When you serve the chicken, drizzle some of the leftover liquid from the pan and the wrapping foil over the chicken. Add some salad and you are good to go.
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