Not only is this another meat post on #meatlessmonday (ugh I’m the worst! at least I am posting), but here we go again with the chicken recipes. I warned you! It’s all over our weekly menu during the summer months. For a few reasons:
1. Grilling just transforms chicken and spices into such tender, flavorful bites
a. No one wants to turn on an oven in the middle of a hot-already-humid heat and roast a chicken
b. Chicken cooks faster on the grill than the oven
2. Chicken is a great lean source of protein
3. And chicken is pretty inexpensive (especially this recipe) to feed us or a crowd … so we can splurge on steak later.
We’ve probably made this recipe at minimum, a dozen times, the past year, in fact, I think we’ve made it three times in the past month. It comes from the July 2014 issue of Bon Appetit Magazine which I have ever so lovingly subscribed to since 2010 or even before. And I have [almost] every issue published since then. No kidding. Ask The Stud. And if you read all about my exfoliation then you know I didn’t part with them. We both love flipping through them for inspiration.
So without further ado, here it is:
Recipe Report Card:
Amount of Pantry Staples Used: A+
Stud approved: A+
Taste profile: A+
Final grade: A+
Moroccan Chicken Brochettes
Adapted from this recipe.
2 pounds, skinless, boneless chicken thighs into 2” pieces
3 tbsp. granulated garlic (if making fresh, use 2 chopped cloves)
½ cup dried parsley
2 tsp. ground cumin
2 tsp. paprika
½ tbsp. cayenne (optional)
¼ tsp. crushed red pepper
salt (to taste)
Bamboo or metal skewers
Toss chicken, garlic, parsley, cumin, paprika, and red pepper flakes in a medium bowl; season with salt. Cover and chill at least 2 hours.*see note
Prepare grill for medium-high heat and oil grate. Thread chicken onto skewers. Grill, turning occasionally, until cooked through, 8–12 minutes.
Make ahead options:
Love making this spice rub in a big mason jar and keeping it for a super-fast weeknight meal. Shake, grill, and go.
1. We’ve tried this rub on other cuts of meat and even chicken breasts. The flavors didn’t develop like they did with thighs.
2. Out of laziness when I cooked solo one night, I just fried them up in the pan. They tasted okay, but better on the grill.
3. Now that I actually have re-read this recipe, I actually don’t think we have ever let the chicken “sit” and chill for at least 2 hours…ever. So I guess we’ve been making it the wrong way the whole time. Whoops. But because we use dry spices, not sure if this would still apply.
a. They say the chicken can be marinated 12 hours ahead. Keep chilled
b. Even better news for me on my meal prep for Sundays. You learn somethin’ new everyday!