This second belated grilling post I would like to share is a marinade which is simple to make and fabulously full-flavored. It’s hard to ask for more! 🙂
The first time I prepared it was for a farewell party for friends moving to Florida. I marinated chicken thighs and grilled them cubed, on skewers, so that it would be easier to eat them without sitting down. We served them alongside Palestinian Chicken skewers, using one of my all-time favorite marinades.
The second time, I marinated whole chicken tenders. Even easier! 🙂 Just as delicious too. This recipe was adapted from Zahav: A World of Israeli Cooking by Michael Solomon and Steven Cook. In both cases, I served the grilled chicken with Tzatziki.
- 1 1/2 cups roughly chopped yellow onions (I used 2 medium)
- 1/4 cup canola oil
- 1/4 cup harissa (I used Whole Foods powdered harissa)
- 3 T fresh lemon juice
- 1 1/2 tsp kosher salt
- 2 pounds boneless, skinless chicken thighs or chicken tenderloins
- bamboo skewers, soaked in water for 30 to 6o minutes
- tzatziki, for serving, as desired (link above)
- Combine the ingredients in a blender or Vitamix.
- Puree until the mixture is smooth and as thick as a milkshake.
- Toss 2 pounds of skinless, boneless, chicken thighs cut into 1-inch chunks with the marinade in a 1-gallon ziplock bag.
- Refrigerate for at least 4 hours or for up to 2 days.
- When ready to grill, wipe off the excess marinade, thread the chicken pieces on prepared skewers.
- Grill over direct heat until the chicken is lightly charred on the exterior and is cooked through, about 8 minutes total.
- Serve with tzatziki, as desired.
One Year Ago:
Two Years Ago:
Three Years Ago:
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Four Years Ago: