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carlsbadcravings.com is 2 for 2 on awesome recipes. And they give you plenty of ideas how to incorporate their food into a meal.
You want to marinate the chicken for AT LEAST 8 HOURS (and up to 24 hours), so you gotta plan ahead of time!
2 pounds boneless skinless chicken thighs pounded to an even thickness
1 TBS EACH ground cumin, ground coriander
2 tsp EACH smoked paprika, ground cardamom, salt (I back off to 1.5 t salt)
1 tsp EACH garlic powder, onion powder, ground turmeric
1/2 tsp EACH cayenne pepper, allspice, pepper
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
Pound chicken to uniform thickness (mine was 1/2-5/8").
Mix dry spices in a ziplock or bowl. Mix in olive oil, lemon juice, and vinegar. Add chicken and smoosh around in all the lovely goodness. Refrigerate 8-24 hours.
Let chicken sit at room temperature for 20-30 minutes before cooking.
The blogger gives three cooking options. I would definitely use the grill if you can! My little grill doesn't have a thermometer and it turned out great (don't sweat the details!).
HOW TO COOK CHICKEN ON THE GRILL
Grease and preheat the grill to medium heat, 375-450°F. Grill chicken, covered for 5-7 minutes per side, or until chicken is cooked through and an internal temperature reaches 165 degrees F. Transfer chicken to a cutting board and let rest 5 minutes before slicing.
HOW TO COOK CHICKEN ON THE STOVE:
Heat one tablespoon vegetable oil a large cast iron skillet or grill pan over medium high heat. Working in batches, add chicken in a single layer and cook for 4-5 minutes. Turn chicken over, cover, and reduce heat to medium. Cook approximately 3-5 additional minutes (depending on thickness of chicken), or until chicken is cooked through. Transfer chicken to a cutting board and let rest 5 minutes before slicing.
HOW TO COOK CHICKEN IN THE OVEN
Line a baking sheet with foil and spray with cooking spray. Add chicken to baking sheet in a single layer so they aren’t touching. Bake at 425 degrees F for 20-25 minutes or until an internal temperature reaches 165 degrees F. Transfer chicken to a cutting board and let rest 5 minutes before slicing.
We ate Round 1 on Greek salads (romaine, cukes, tomatoes, feta, black olives) with a side of garlic toast. See https://carlsbadcravings.com/wprm_print/33981 or https://carlsbadcravings.com/chicken-shawarma/ for more ideas. (The second link takes you to the main page with all the drool-inducing pics... but as with many food bloggers, it's a SUPER long page and takes forever to scroll down/find the recipe and keeps reloading on my iPad before I get there and makes me nuts.)
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To make a x3 batch of the spice mix:
3 T/20 g ground cumin
3 T/15 g ground coriander
2 T/15 g smoked paprika
2 T/14 g ground cardamom
4.5 t/27 g salt
1 T/9 g garlic powder
1 T/9 g onion powder
1 T/9 g turmeric
1.5 t/3 g ground allspice
1.5 t ground black pepper
Makes around 120 g total... 40 g per recipe. |