It’s definitely starting to feel like summer around here, and all I want to eat is grilled meats and salads. How about you? It’s nice when you make a meal and don’t have to turn on the stove or the oven. Just flavour your meat with a rub or marinade, make a nice salad (I’ll be discussing chickpea salad soon), and you’re ready to turn on the grill and pour yourself a glass of wine.
Chicken is a wonderfully versatile meat that can be used with just about any spice rub or marinade. This one, a slightly tweaked version of Bon Appétit’s Moroccan chicken brochettes, is simple and can easily be put together in about 20 minutes. Any leftovers can be wrapped up in flatbreads for a picnic lunch or to bring to the office. And the aforementioned chickpea salad packs up nicely as well.
- 2 lbs boneless, skinless chicken thighs
- 7 to 10 garlic cloves, minced
- 2 tbsp paprika
- 2 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 cup minced parsley
Mix garlic, paprika, cumin, salt and parsley and toss with the chicken. Cover and chill until you are ready to grill.
- 2/3 cup plain yogurt
- 2 garlic cloves, minced
- 1/4 tsp salt
- Zest and juice from half a lemon
- 1 tbsp olive oil
- 2-3 tbsp cilantro or mint or a mix of the two (optional)
Mix all the ingredients together and chill until ready to serve.
Grill the chicken over medium-high for 12 to 15 minutes and serve with yogurt sauce.