Grilled Chicken Thighs with Cumin, Cayenne, & Citrus

My husband said, “I love dishes like this!”  Easy to prepare and packed with flavor.

The recipe was adapted from The New York Times, contributed by Mark Bittman. I modified the proportions for a crowd. We ate it with rice and salad.

Although the dish is successful after a brief marinade, it would be even more flavorful if the marinating time was doubled- still quick. 🙂 Nice.

Yield: 8 to 10 servings

• 15 cloves garlic, peeled
• 2 large onions, quartered
• 3 T fresh oregano (or 1 T dried oregano)
• 2 T ground cumin
• 3/4 tsp cayenne, or to taste
• 1/4 tsp ground cloves
• coarse salt and freshly ground black pepper
• 3 T grape seed oil (or other neutral oil)
• freshly squeezed juice from 1 orange (about 6 T)
• freshly squeezed juice from 2 limes (about 6 T)
• about 4 1/2 to 5 pounds boneless, skinless chicken thighs
• chopped cilantro, for garnish

1. Preheat a gas grill, start a wood or charcoal fire or preheat a broiler; the fire should be moderately hot, and the rack should be about 4 inches from the heat source.
2. Combine the garlic, onion, oregano, cumin, cayenne, cloves, salt, pepper and oil in a blender or small food processor, and blend until fairly smooth. (I used a Vitamix.)
3. Add the juices, blend, then taste and adjust seasoning; the flavors should be powerful.
4. Season the chicken with salt and pepper.
5. Smear sauce over chicken; if time allows, marinate 30 minutes or so. (I may try marinating for 60 minutes next time.)
6. Grill 6 to 8 minutes a side, or until meat is nicely browned and cooked to an internal temperature of 165 degrees F.
7. Serve, garnished with the cilantro.

Dairy-Free Dips

My cheese-loving friend asked me to bring a dairy-free appetizer to her house for a get together. It was actually a little bit of a difficult assignment for me. I wanted to bring something besides hummus or guacamole. Many other appetizers were eggplant-based and she isn’t an eggplant fan.

I decided to bring this Mediterranean assortment. I made a Greek Yellow Split Pea Dip and a Turkish Tomato and Red Pepper Dip, serving both with warm naan and pita chips. I added Trader Joe’s stuffed grape leaves and Greek chickpeas with garlic and cumin to complete the platter.

I also brought a jar of Quick Dill Pickles! Always a crowd-pleaser. 🙂

Greek Yellow Split Pea Dip

This bean dip was our favorite of the assortment. In Greece it is traditionally made with fava beans or yellow split peas. The recipe was adapted from Food and Wine.

We preferred it at room temperature.

Yield: Makes 4 cups

• 1/2 pound yellow split peas
• 1/2 large or 1 small yellow onion
• 1 bay leaf
• 6 oil packed sun-dried tomato halves, drained (about 1/2 of an 8oz jar)
• 2 T red wine vinegar
• 3 large garlic cloves
• 2 shallots, chopped
• 3 large basil leaves
• 1 1/2 tsp dried oregano, preferably Greek
• 1/2 tsp fresh thyme
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• kosher salt and freshly ground black pepper (I used about 1 to 1 1/2 tsp salt)
• toasted pita, naan, lavash, and/or pita chips, for serving

1. In a large saucepan, combine the split peas with the onion, bay leaf and 4 cups of water.
2. Bring to a simmer; cover and cook over moderate heat until the split peas are tender, about 25 minutes.
3. Drain the split peas and discard the bay leaf.
4. In a food processor, pulse the sun-dried tomatoes with the vinegar, garlic, shallots, basil, oregano, and thyme until minced.
5. Add the split peas.
6. With the machine on, slowly pour in the 1/2 cup olive oil and process until a smooth paste forms.
7. Season with salt and pepper to taste.
8. Transfer to a bowl, drizzle with olive oil and serve with pita, naan, lavash, and/or pita chips.

Turkish Tomato & Red Pepper Dip

According to the original recipe, Turkish meze, known as ezme, are typically combinations of raw vegetables. This one was reminiscent of gazpacho. Fresh and light.

The recipe was adapted from Milk Street, contributed by Rose Hattabaugh. She notes that it is important to seed the tomatoes to remove some of their moisture. Also, processing the vegetables in batches results in more evenly sized pieces; pulsing, rather than letting the machine run, to ensure the vegetables are chopped, not processed to a purée.

We preferred it chilled.

Yield: Serves 4 to 6

• 1 pound ripe tomatoes, cored, halved crosswise and seeded (I used 8 Campari tomatoes)
• 1/2 large or 1 medium yellow onion, quartered
• 1 medium red bell pepper, stemmed, seeded and quartered
• Kosher salt
• 1 tsp sweet paprika
• 1 tsp ground sumac, optional
• 1 serrano or jalapeño chili, stemmed, seeded and minced
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 T pomegranate molasses, plus more to serve
• 1 T freshly squeezed lemon juice
• extra-virgin olive oil, to serve
• toasted pita, naan, lavash, and/or pita chips, for serving

1. In a food processor, combine half the cored and seeded tomatoes, half the onion, half the bell pepper and 1 1/2 teaspoons salt. Pulse until the vegetables are chopped into rough 1/8-inch pieces, 10 to 12 pulses; do not purée them.
2. Transfer to a fine-mesh strainer set over a medium bowl.
3. Repeat with the remaining tomatoes, onion and bell pepper and another 1 1/2 teaspoons salt.
4. Add to the first batch in the strainer. Let drain, stirring occasionally, for about 15 minutes.
5. Discard the liquid collected in the bowl, then transfer the vegetables to the bowl.
6. Add the paprika, sumac (if using), minced chili, parsley, molasses and lemon juice; stir to combine. Taste and season with salt.
7. Using a slotted spoon, transfer to a serving dish or bowl. Drizzle with olive oil and additional pomegranate molasses. Serve with pita, naan, lavash, and/or pita chips.

Sheet Pan Chicken-Feta Meatballs

I have a couple wonderful meatball recipes to share. We ate these tender, flavor-packed meatballs with warm marinara sauce, garlic bread, and green salad. It was a fabulous weeknight meal.

This recipe was adapted from The New York Times, contributed by Yasmin Fahr. I doubled the recipe. I also used store-bought marinara, Rao’s, as a shortcut. I served everyone a shallow bowl lined with warm sauce so that the meatballs could be placed on top. Perfect.

The original recipe also suggests serving the meatballs with roasted vegetables such as asparagus or broccoli (which could be cooked in the same oven), over salad, or in a brothy soup.

Yield: about 6 servings

• 1 1/2 cups finely crumbled feta, divided
• 1/2 packed cup fresh mint leaves, finely chopped, divided
• 1/2 cup old-fashioned rolled oats
• 2 T plain thick yogurt (such as labneh or Greek or Icelandic yogurt)
• 2 tsp dried oregano
• 1 tsp red-pepper flakes
• kosher salt (I used Diamond Crystal)
• 2 pounds ground chicken or ground turkey (preferably dark meat)
• 1/4 cup (4 T) extra-virgin olive oil
• 1 to 2 lemons, halved
• marinara sauce and garlic bread, for serving, optional

1. Heat the oven to 425 degrees. (I set my oven to convection roast.)
2. In a large bowl, mix 1 cup feta with half the chopped mint, plus the oats, yogurt, oregano, red-pepper flakes and 2 teaspoons salt, breaking up any lingering feta chunks with your hands.
3. Add the ground chicken, gently combining until it’s lightly speckled with green dots.
4. Use a cookie scoop to ration the mixture into 36 to 40 scoops 1- to 1 1/4-inch each.
5. Drizzle the oil on 2 sheet pans and use your hands to spread it around.
6. Use your oiled palms to shape the scoops into firm but not compact balls; lightly roll them in the oil on the sheet pan when shaping to coat them and prevent them from sticking.
7. Once the meatballs have all been rolled out, spread them out evenly on and between the sheet pans.
8. Cook meatballs until the bottoms are browned and the centers are no longer pink, 15 to 18 minutes. The internal temperature should reach 165 degrees.
9. Squeeze half of the lemon over each pan, then use a wooden spoon to move the meatballs around, turning the browned side up, and scraping up any browned bits on the pan.
10. Transfer to a bowl or leave in the pan and top with the remaining feta and mint.
11. Cut the remaining lemon into quarters and serve at the table for squeezing on top, as desired.

Creamy Chimichurri Roast Chicken

I love an amazing sauce. In this dish, the creamy and velvety yogurt-herb sauce is used as both the marinade and the condiment served with the finished meal. Yogurt-based marinades always result in such tender meat- delicious!

This recipe was adapted from the Bon Appétit “healthyish” issue, contributed by Shilpa Uskokovic. The original recipe also suggests serving the sauce with meatballs, zucchini fritters, roasted mushrooms, or turkey burgers.

I served the chicken with roasted potatoes and broccoli- which were also both delicious drizzled with the creamy chimichurri sauce.

Yield: Serves 4 to 6

For the Marinade & Sauce:

• 9 large garlic cloves
• 2 1/2 cups (packed) cilantro leaves with tender stems
• 2 cups (packed) parsley leaves with tender stems
• 4 T red wine vinegar
• 1 T plus 1 tsp Diamond Crystal or 2 1/4 tsp Morton kosher salt
• 1 T plus 1 tsp dried oregano
• 2 tsp crushed red pepper flakes
• 3/4 cup extra-virgin olive oil, divided
• 8 oz (1 cup) plain whole-milk Greek yogurt

For the Chicken & To Assemble:

• 1 4-pound whole chicken, backbone removed, patted dry
• 2 tsp Diamond Crystal or 1 1/4 tsp Morton kosher salt
• roasted broccoli and potatoes, for serving, optional

To Make the Sauce:

1. Pulse garlic cloves, cilantro, parsley, red wine vinegar, salt, dried oregano, red pepper flakes, and 1/4 cup (4 tablespoons) extra-virgin olive oil in a food processor until combined and herbs are very finely chopped but not puréed.
2. Transfer mixture to a medium bowl and add the Greek yogurt and remaining 1/2 cup extra-virgin olive oil. Whisk vigorously until emulsified (makes about 2 1/2 cups).

Do ahead: Sauce can be made 3 days ahead. Cover and chill. Whisk just before using.

To Make the Chicken & To Assemble:

1. Place the chicken, backbone removed, patted dry, breast side up, on a cutting board; open up against surface as much as possible. Using your palms, press firmly on breastbone to flatten breast (you may hear a crack).
2. Transfer chicken to a large bowl and rub all over with salt and 3/4 cup yogurt-herb sauce.
3. Cover and chill at least 2 hours and, preferably, up to 12 hours (no need to bring to room temperature before roasting).
4. Place a rack in middle of oven; preheat to 375°. (I set my oven to convection roast.)
5. Transfer chicken to a wire rack set inside a large parchment paper-lined, rimmed baking sheet; spread any marinade left in large bowl over skin.
6. Roast chicken, rotating baking sheet halfway through, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of a thigh registers 165°, 50–60 minutes. (I used the oven probe and then confirmed the internal temperature with a separate thermometer.) (I roasted the potatoes in the same oven.)
7. Let rest 10 minutes. (This is a good time to roast additional vegetables.) Cut into pieces and transfer chicken to a platter.
8. If it has separated, whisk remaining sauce in medium bowl; drizzle chicken with sauce and serve remaining sauce at the table.

Art Smith’s Turkey & Pinto Bean Chili

This simple and flavorful chili is a lighter version of a classic beef chili. It is wonderful healthy option. It was included on a list of Food and Wine magazine’s best chilis.

The recipe was adapted from Food and Wine, contributed by Art Smith. In the article he said, “(this) turkey chili is a big favorite of Oprah’s.” I modified the proportions and added additional toppings. We ate it with corn muffins and green salad on the side- it was still “healthy-ish!” 🙂

Yield: 6 to 8 

• 1/4 cup extra-virgin olive oil
• 3 pounds ground turkey
• 1 large yellow onion, cut into 1/2-inch dice
• 6 large garlic cloves, minced
• 1 1/2 tablespoons chile powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 3/4 teaspoon chipotle powder
• 1 large or 2 small carrots, peeled and cut into 1/4-inch dice
• 1 red bell pepper, cut into 1/2-inch dice
• One 28-ounce can crushed tomatoes or tomato puree
• three 15-ounce cans pinto beans, drained and rinsed
• 3/4 cup beer (such as lager)( I used Negra Modelo)
• 1 cup chicken stock or low-sodium broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon chopped thyme
• coarse salt and freshly ground black pepper
• sliced scallions or chopped chives, for garnish
• sour cream, for serving, optional
• shredded cheese, for serving, optional

1. In a large Dutch oven, heat 1 tablespoon of the oil until shimmering. Add half of the turkey and cook over medium-high heat, undisturbed, until browned on the bottom, about 3 minutes.
2. Stir the turkey, season with salt and pepper, and cook until no pink remains, about 2 minutes longer. Transfer the cooked turkey to a bowl.
3. Repeat with 1 more tablespoon of oil and the remaining turkey.
4. Add the remaining 2 tablespoons of oil and the onion to the pot. Cook over moderate heat until softened, about 5 minutes.
5. Add the garlic, chile powder, cumin, oregano and chipotle powder and cook, stirring, until fragrant, about 2 minutes.
6. Return the turkey to the pot.
7. Stir in the carrot, bell pepper, tomato puree, beans and lager and bring to a boil.
8. Stir in the stock and vinegar, cover and simmer over low heat for 45 minutes.
9. Add the thyme, season with salt and pepper and serve, garnished with scallions or chives.

Turkish Grilled Chicken with Yogurt Marinade

What an amazing meal. Yogurt-based marinades are typically my favorite and this one was no exception. The chicken was incredibly tender and packed with flavor.

This recipe was adapted from The New York Times, contributed by Lidey Heuck. The recipe was inspired by Turkish chicken kebabs.

We ate this grilled chicken with Zucchini and Chickpea Salad with Tahini Yogurt – it was a wonderful accompaniment. I also served warm naan and brown Basmati rice on the side.

Yield: 6 servings

• 1 cup plain whole-milk yogurt (I used whole-milk Greek yogurt)
• 4 garlic cloves, grated or pushed through a garlic press
• 1 T chopped fresh oregano (or 1 tsp dried oregano)
• 1 1/2 tsp minced fresh thyme (or 1/2 tsp dried thyme)
• 1 T olive oil, plus more for the grill (or pan)
• 1 1/2 tsp Diamond Crystal kosher salt (or 3/4 tsp Morton), plus more for serving
• 1/4 tsp freshly ground black pepper, plus more for serving
• 1 lemon
• 2 1/2 to 3 lbs boneless, skinless chicken thighs (about 10 thighs)
• chopped fresh parsley or oregano, for serving

1. In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper.
2. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
3. Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
4. If using a grill, clean and oil the grates. Set the grill to medium-high. (Alternatively, heat a grill pan slicked with olive oil on the stovetop over medium-high.)
5. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through, with an internal temperature of 165 degrees.
6. Transfer the chicken thighs to a platter and squeeze half the lemon over them.
7. Sprinkle with salt, pepper and parsley, and serve with lemon wedges or lemon slices on the side, as desired.

Grilled Chicken Thighs with Summer Corn & Tomatoes

This dish is absolutely perfect for entertaining. It is not only quick to prepare, but also needs to rest at room temperature prior to serving. By placing the warm grilled chicken over the raw corn kernels, as well as the thinly sliced tomatoes and red onion, the juices and seasonings enhance every layer.

This recipe was adapted from The New York Times, contributed by Ali Slagle. I modified the proportions. Next time I would consider adding even more corn, noted below. We ate it with roasted potatoes and green salad. Healthy and delicious. A great summer dish!

Yield: Serves 8

• 3 to 3 1/2 pounds boneless, skinless chicken thighs, patted dry
• 4 to 6 T extra-virgin olive oil
• 2 T chili powder
• Kosher salt
• 1 1/2 pounds large ripe tomatoes, thinly sliced (I used 3 large tomatoes plus 1/2 pound Campari tomatoes)
• 3 ears of corn, kernels cut from the cob, plus more, if desired
• 1 large red onion, thinly sliced
• fresh oregano leaves, for garnish, optional

1. In a medium bowl, coat the chicken with 4 tablespoons olive oil, chili powder and 1 teaspoon salt; set aside. (You can do this step up to 1 day ahead; covered and refrigerated. Bring to room temperature before cooking.)
2. Thinly slice the tomatoes. Season with salt and pepper; set aside. Drain excess liquid before using.
3. Hold each ear of corn upright over a bowl; slice off the kernels. Repeat with remaining ears.
4. Using a mandoline, slice the red onion into 1/8-inch rounds.
5. On a large platter, layer the corn kernels, red onion, and (seasoned and drained) tomatoes. Drizzle with the remaining 2 tablespoons olive oil, if desired. (I omitted the additional oil.)
6. Heat the grill to medium-high.
7. When ready to grill, clean the grates with a grill brush, then lightly grease the grates.
8. Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side.
9. Transfer the chicken to the prepared platter; let rest for 5 to 20 minutes. Garnish with fresh oregano before serving, as desired.