Spice-Rubbed Grilled Chicken
Cumin, coriander, cinnamon and cayenne perk up everyday chicken thighs in this easy Moroccan-inspired recipe. Serve it with boiled garden beans and whole-grain couscous flavored with lemon zest and cilantro.
- 1 1/4 to 1 1/2 lb. boneless, skinless chicken thighs
- 1 Tbs. olive oil
- 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 the chicken on a small baking sheet. Brush on both sides with the olive oil and lemon juice, and season with salt and black pepper. 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.
Quick Tips: Boneless chicken thighs take only minutes to grill. If you are cooking for two, make the entire recipe, then cut up leftover chicken and vegetables and mix them into the remaining couscous; season the mixture with olive oil and vinegar for an easy dinner salad the next night. Chopped cucumber, tomato and radishes would be delicious additions. Toasted almonds or pine nuts would add pleasant crunch.
Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).