Looks great...how long do you marinate that chicken for? I would imagine it takes hold pretty fast...
@Richard S, i do this as a countertop marinade, usually around 30 minutes or so. you could go 4 hours in the fridge for deeper penetration but i don't think it's necessary. since the recipe has salt and lemon juice, the chicken really soaks up the flavors quickly. you don't need that much lemon juice here. this was ~15 boneless skinless thighs so maybe i used 1/4 lemon juice, or even less (i season visually, not by measurements). lemon being an acid opens up the protein quickly and the salt helps the chicken suck in all the flavors. the cooking olive oil is to ensure the chicken doesn't stick to the grill and invites the flames up to kiss the chicken and adds that light char/bbq smell and flavor (JDXL was the fuel) and a more even distribution of the dry ingredients.
this is a very simple and mostly healthy main dish to assemble. the leftovers make great Mediterranean burritos or just in a bowl as-is.
here's a link to the Sadaf Mediterranean blend if you want to buy it or make your own seasoning mix:
mediterranean blend seasoning, condimento de mezcla mediterránea
www.sadaf.com
Ingredients: Paprika, Coriander, Turmeric, Chili, Cumin, Fennel, Cloves, Cinnamon, Garlic, Cayenne Pepper, Salt, Black Pepper.
Of note, i forgot to add that i also added cayenne pepper powder to the chicken before mixing in all the dry and wet ingredients as i listed above in the first post.
ALSO, the spice mix is sans salt, which i really like as i prefer to salt my own food and i have found many premade seasonings to be way too salty for my flavor profile. we prefer fresh acids and some salt to enhance proteins.
if you want to dress the chicken up a little before serving, a light drizzle of quality evoo adds that next level of flavor. just a small amount goes a long way here.
post some pics if you cook it and let me know your thought, please. enjoy!
plate
