I splurged with wedding gift cards on a cookbook at Williams-Sonoma called Weeknight Fresh + Fast, which is very out of character for me. I like to find recipes online (FREE) and I think fancy cookbooks are for the birds...but this one is really worth it. The recipes are broken down seasonally, so you're always cooking what's in season. LOVE that.
The recipe I had bookmarked for last night is Spice-Rubbed Grilled Chicken, but after watching an episode of TopChef Masters Monday night, I was inspired to add my own hint of a twist. Bill and our guest dubbed the recipe as a "Keeper". Our friend encouraged me to blog it, she enjoyed it so much.
I planned on serving this dish Tuesday night, but we went to the Cubs game last-minute.
|Go Cubs, Go!|
IT WORKED. The chicken was silky and delicious - I marinated it for 2 days, but I'm sure you could have the same result with a normal 8+ hour marinade.
It was so fast & easy to prepare, I had everything ready to go by the time our guests arrived. This allowed me time to snuggle with the 6 week old baby while GrillMaster Bill took care of the important part: cooking the food!
Have I mentioned how much I adore babies?! I was in HEAVEN every minute I held that baby. Oh my he is precious!
|Photo by Williams-Sonoma|
Spice-Rubbed Grilled Chicken (originally Williams-Sonoma)
1 1/4 to 1 1/2 lb. boneless, skinless chicken thighs
2-3 C plain yogurt (depending on size of thighs)
1 Tbs. fresh lemon juice
Coarse kosher salt and freshly ground black pepper, to taste
1 1/2 tsp. ground cumin
3/4 tsp. ground coriander
3/4 tsp. ground cinnamon
1/8 to 1/4 tsp. cayenne pepper
1 1/2 tsp. grated lemon zest
Minced fresh cilantro for garnish
Cut the excess fat off the chicken. Place chicken in zip-top bag with yogurt. Handle to coat chicken with yogurt. Marinade at least 8 hours.
Remove chicken from bag and shake off excess yogurt. Place the chicken on a small baking sheet. Season with salt and black pepper. Squeeze lemon juice onto chicken. In a small bowl, stir together the cumin, coriander, cinnamon and cayenne and sprinkle on both sides of the chicken. Sprinkle with the lemon zest.
Prepare a hot fire in a grill.
Arrange the chicken on the grill rack and cover the grill. Cook, turning once, until the chicken is springy to the touch and cooked through, about 6 minutes per side. Transfer the chicken to a warmed platter and sprinkle with cilantro. Serve immediately. Serves 4.
I served the chicken with grilled asparagus. I've discovered the perfect way to prepare asparagus for the grill: drizzle it with olive oil, sea salt and squeeze the juice of one lemon over it. Toss it a bit and just let it sit and soak in the mini-marinade for about 25 minutes before throwing it on the grill. It comes out salty, fresh and bright from that lemon juice. Perfection.