Tag Archives: orange juice

Grilled Chicken with Rosemary and Zaatar

Dinner under 15 minutes
Dinner under 15 minutes

Quick and easy dinner that got ready under 15 minutes and impressed the better half on V-Day eve too!

For you to score under 15 minutes or exact, get the marination ready. For 2 chicken breasts, you will need:

  • 3-4 sprigs of rosemary
  • 2 tablespoons of Lebanese zaa’tar
  • 1 shot of orange juice (add this discreetly, as if it were a secret ingredient that others aren’t supposed to know)
  • salt and pepper for seasoning

Cut the breasts in half; so you will have 4 pieces in total. Coat the chicken pieces  with the dry rub. Place them in a container. Add the shot of orange juice and let it soak in for 4 hours.

For the salad, take fresh greens and tear them up roughly by hand. Add a small part of chopped walnuts. For the dressing, use balsamic with olive oil. Pour the dressing and toss the salad well. IMG-20150214-WA003

Heat your griddle pan, throw in a couple of glugs of olive oil and grill in your marinated chicken pieces. Once done, let them rest for a couple of minutes.

Plate in the greens, slide up the chicken pieces beside them.

Bon apetit!

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They called it Whiskey Chicken

Fresh from a victorious BBQ at a close friend’s house-warming party, I am feeling rather chuffed at how wonderful the BBQ marination has turned out to be. In hind-sight, that statement is rather far from modesty. But allow me that excitement since my experiment went off really well.

There were 2 of us responsible for all the marination and menu for the BBQ Grill Party. Need to add in that the other friend is a brilliant cook who can cook up a dream. The 2 of us were responsible for the palettes of 6.

Sharing the recipe of the nicely drunk chicken chunks in this mildly tempered marinade:

1/2 cup orange juice

1/2 cup soy sauce

3 cloves of garlic; finely chopped

2 large pegs of whiskey

Mix all of them together. I had 2 whole chicken that I de-boned and dunked in the 1 inch cubes in it overnight.

Skewer the pieces on well soaked wooden skewers or replace them with metal ones.

Put them on the grill for about 5-6 minutes; depending on how well you are stoking the heat.

Eat! Close your eyes! Eat some more! Repeat!

Tip: strain out the garlic pieces and reduce the marinade with a handsome dollop of honey and use as a glaze to serve with the meat.

I do not have a single photo since we were too busy stoking the fire, balancing the skewers and handling drinks! Cheers!