This was easy and absolutely delicious! I have never grilled lemon halves before, but I will from now on! The juice squeezed out so easily, and with a little honey on them, added a wonderful flavor to the already-wonderful grilled chicken!
This is a keeper!
I sprinkled some of my fresh spearmint on the chicken; my dill on the buttered carrots.
Lee
Moroccan Chicken Skewers – Milk Street
3 lemons
¼ cup evoo, plus extra to drizzle
3 garlic cloves, grated
1 T. grated fresh ginger
1 T. ground cumin (I toast mine)
1 T. ground coriander
2 teas. Kosher salt
1 teas. Ground black pepper
3 T. honey, divided
1 ½-2 lbs. boneless, skinless chicken thighs
¼ cup minced herbs, e.g. cilantro, mint, parsley
1. For marinade: grate 1 lemon into a bowl and squeeze half a lemon into the bowl (about 2 T). Add olive oil garlic, ginger, cumin, coriander, salt, pepper and 2 T. honey
2. Cut each chicken thigh into 3 strips, cross-wise, and add to marinade for no more than 30 minutes.
3. Thread chicken pieces onto four metal skewers. Cut 2 lemons in half.
4. Heat grill to high for 10-15 minutes, then turn to medium-high before adding chicken.
5. Grill chicken until well-charred, 10-12 minutes. Grill lemon halves, cut-side down. Remove all to platter when done.
6. Drizzle honey over cut sides of lemons. Squeeze one lemon half over chicken, drizzle chicken with a little olive oil, and sprinkle with herbs.
7. Serve remaining lemon halves on the side
This is a keeper!
I sprinkled some of my fresh spearmint on the chicken; my dill on the buttered carrots.
Lee
Moroccan Chicken Skewers – Milk Street
3 lemons
¼ cup evoo, plus extra to drizzle
3 garlic cloves, grated
1 T. grated fresh ginger
1 T. ground cumin (I toast mine)
1 T. ground coriander
2 teas. Kosher salt
1 teas. Ground black pepper
3 T. honey, divided
1 ½-2 lbs. boneless, skinless chicken thighs
¼ cup minced herbs, e.g. cilantro, mint, parsley
1. For marinade: grate 1 lemon into a bowl and squeeze half a lemon into the bowl (about 2 T). Add olive oil garlic, ginger, cumin, coriander, salt, pepper and 2 T. honey
2. Cut each chicken thigh into 3 strips, cross-wise, and add to marinade for no more than 30 minutes.
3. Thread chicken pieces onto four metal skewers. Cut 2 lemons in half.
4. Heat grill to high for 10-15 minutes, then turn to medium-high before adding chicken.
5. Grill chicken until well-charred, 10-12 minutes. Grill lemon halves, cut-side down. Remove all to platter when done.
6. Drizzle honey over cut sides of lemons. Squeeze one lemon half over chicken, drizzle chicken with a little olive oil, and sprinkle with herbs.
7. Serve remaining lemon halves on the side