By emensah m
In a bowl, combine olive oil, lemon juice, ground cumin, ground coriander, ground allspice, and a pinch of salt and black pepper to create a marinade.
Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 20 minutes, or up to 4 hours for more flavor.
Preheat an outdoor grill or a grill pan over medium-high heat. Grill the chicken thighs skin-side down first for about 6-7 minutes, then flip and grill for another 5-6 minutes, until fully cooked and with a nice char.
Allow the chicken to rest for 5 minutes before slicing it into bite-sized pieces.
Divide the mixed salad greens among serving plates. Top with sliced cucumber, chopped tomatoes, and thinly sliced red onions.
Arrange the grilled chicken slices over the salad. Drizzle with tahini and garnish with fresh parsley and a sprinkle of sumac.
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This Main Course Mediterranean Salad recipe is ready in 40 minutes and features boneless skin-on chicken thighs, olive oil, lemon juice and other delicious ingredients. Contains 450 calories total.
In a bowl, combine olive oil, lemon juice, ground cumin, ground coriander, ground allspice, and a pinch of salt and black pepper to create a marinade.
Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 20 minutes, or up to 4 hours for more flavor.
Preheat an outdoor grill or a grill pan over medium-high heat. Grill the chicken thighs skin-side down first for about 6-7 minutes, then flip and grill for another 5-6 minutes, until fully cooked and with a nice char.
Allow the chicken to rest for 5 minutes before slicing it into bite-sized pieces.
Divide the mixed salad greens among serving plates. Top with sliced cucumber, chopped tomatoes, and thinly sliced red onions.
Arrange the grilled chicken slices over the salad. Drizzle with tahini and garnish with fresh parsley and a sprinkle of sumac.
Calories per Serving: 450
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