I know…..it has been a month or so since my last post. I have been so busy with finishing up my finals for college, getting ready for summer, and starting a new job. I also love it when I come across computer problems at the last minute…(sarcastic comment). Anyway, I have a few recipes that I need to post and this is one of them. I absolutely loved the blend of the spices used to create this magnificent burst of flavor! It has just a couple shakes of cardamom and it definitely is a game changer. Hope you enjoy!
Makes: 6 servings (Advanced Preparation – 1 hour or longer)
Here’s what you’ll need:
2-3 pounds boneless, skinless, chicken thighs
2 Tbsp natural grapeseed oil (or EVOO-Extra Virgin Olive Oil)
2 tsp Kosher salt
8 bay leaves
2 medium-large sweet onions (I used Vidalia)
1 tsp ground cumin
1 tsp paprika
1 tsp ground coriander
1 tsp freshly ground black pepper
Arrange a quarter of the onion slices and 3-4 bay leaves in the bottom of a baking dish….
Place the salt, cumin, coriander, cardamom, paprika, and black pepper in a small bowl and stir to mix….
Drizzle 1-2 Tbsp of oil over chicken and rub until all coated….
Next, season the chicken with the rub mixture and layer on top of the sliced onions and bay leaves…..
Arrange the remaining onion slices and bay leaves on top of the chicken. Cover and let the chicken marinate for 1-2 hours in the fridge….
After marinating, set up the grill for direct grilling (or indirect for longer cooking time)….we used the gas grill this time. Once temp reaches 325-350 (inside temp)…the grill is ready….
Make sure to brush and oil the grill grates and then place your chicken directly over the heat….
Depending on the thickness and type of chicken used (breasts are thicker)…cooking time will vary. Chicken should be firm to the touch and internal temp should be 165 degrees….
The chicken took approximately 10-12 minutes (direct grilling) 20 minutes (indirect grilling)….
Serve with steamed veggies, flavorful flatbread, and a great agave margarita!