2 pounds boneless skinless chicken thighs, cut into bite-sized chunks
3
tablespoons extra virgin olive oil
2
tablespoons balsamic vinegar
2 teaspoons
smoked paprika
2
tablespoons chopped fresh oregano
1 small
shallot, chopped
2 cloves
garlic, minced or grated
Zest and
juice of 1 lemon
1 pinch
crushed red pepper flakes
Kosher salt
and black pepper
For sizzled mint oil:
1/4 cup
extra virgin olive oil
1 tablespoon
chopped fresh mint
For basil yogurt sauce:
1 cup plain
Greek yogurt
1/2 cup
fresh basil or parsley, chopped
Juice from 1
lemon
1 jalapeño,
halved and seeded
1 teaspoon
cumin
Kosher salt
2-3 cups cooked orzo or couscous, for serving
1 roasted red pepper, sliced
8 ounces feta cheese, cubed or crumbled
Sliced avocado, Persian cucumbers, olives, and basil, for serving
Marinate chicken:
In a gallon size zip top bag, combine the chicken, olive oil, balsamic vinegar, paprika, oregano, shallots, garlic, lemon juice, lemon zest, crushed red pepper, and a large pinch of salt. Marinate for 15 minutes or up to overnight in the refrigerator.
In a gallon size zip top bag, combine the chicken, olive oil, balsamic vinegar, paprika, oregano, shallots, garlic, lemon juice, lemon zest, crushed red pepper, and a large pinch of salt. Marinate for 15 minutes or up to overnight in the refrigerator.
Make mint oil:
Heat the
olive oil in a small skillet over medium heat. When the oil shimmers, remove from the heat
and stir in the mint, it will sizzle up. Then set aside.
Make basil yogurt
sauce:
In the bowl
of a food processor, combine the yogurt, basil, lemon juice, jalapeño, cumin,
and a pinch of salt. Process until
smooth.
Cook chicken:
Set your grill, grill pan or skillet to medium-high heat. Thread the chicken pieces on bamboo skewers that have been soaked for 30 minutes. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total.
Set your grill, grill pan or skillet to medium-high heat. Thread the chicken pieces on bamboo skewers that have been soaked for 30 minutes. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total.
Alternately,
heat oven to 400 degrees F. Roast the
chicken on a baking pan for 20-30 minutes.
To serve:
Spread the yogurt sauce onto plates and drizzle with the mint oil. Add the orzo, peppers, feta, avocado, cucumbers, olives, and chicken. Sprinkle on some greens and herbs. Enjoy!
Spread the yogurt sauce onto plates and drizzle with the mint oil. Add the orzo, peppers, feta, avocado, cucumbers, olives, and chicken. Sprinkle on some greens and herbs. Enjoy!
Serves 6.
From
Half-Baked Harvest blog, with very minor changes
No comments:
Post a Comment