Hey all, how is it going? I have been traveling a lot lately and need to catch up of all your lovely blogs. I missed posting as well but I guess this is life and work does take over it at times.
Today, we will be grilling chicken with minimal oil, freshly pounded herbs/spices and plating it up with a sweet savory salad.
Prep Time: 10 mins Total time: 2 hrs
Chicken Legs de-skinned – 4 legs
Garlic – 4/5 cloves
Ginger finely chopped – 1 teaspoon
Olive oil – 3-4 teaspoons
Cilantro – 1/2
Mint Leaves – 4-5 leaves
All spice – 1 teaspoon
Paprika – 1/3 teaspoon
Lemon juice – 2 teaspoons
Garlic Salt – 1/2 teaspoon
Spring Mix – 1 Bowl
Sliced Almond – 1 tablespoon
Walnuts – 6/7
Dried Cranberries – 1/3 cup
Cranberry Juice – 1 table spoon
Feta cheese – 2 teaspoons
Crushed black pepper – 1 teaspoon
Salt to taste
Grind cilantro, ginger, garlic, mint in a blender to a fine paste. Make slits on the chicken and over rub the chicken with the marinate add paprika, garlic salt, all spice, olive oil and lemon to the chicken and set aside for an hour.
Grill: Preheat grill to 400F
Grill chicken until well browned on all sides, turning once, 30 to 40 minutes (meat near thigh bones should no longer be pink when tested with the tip of a knife).
Sweet and Sour Salad
In a bowl mix the spring mix with the remaining ingredients, add a pinch of salt. Pour in the cranberry juice as the dressing and mix well. Plated up as shown here. Would love to hear about your grill recipes and let me know when you try this.