By emensah m
In a large bowl, combine 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of ground allspice, salt, and black pepper to taste. Mix well.
Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Preheat your grill or grill pan over medium-high heat. Once hot, place the marinated chicken thighs skin-side down and grill for 5-7 minutes on each side until fully cooked and the skin is crispy. The internal temperature should reach 74°C (165°F).
Remove the chicken from the grill and let it rest for 5 minutes before slicing it into thin strips.
In a large salad bowl, combine the mixed salad greens, sliced cucumber, chopped tomatoes, and sliced red onion.
Arrange the grilled chicken strips on top of the salad.
In a small bowl, mix the tahini with a little water to reach a drizzling consistency. Adjust taste with salt and pepper if needed.
Drizzle the tahini sauce over the salad and chicken.
Garnish the salad with fresh parsley and a sprinkle of sumac to add an extra layer of flavor.
Serve the salad immediately as a main course or appetizer.
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This Salad Middle Eastern Grilled recipe is ready in 45 minutes and features boneless skin-on chicken thighs, olive oil, lemon juice and other delicious ingredients. Contains 450 calories total.
In a large bowl, combine 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of ground allspice, salt, and black pepper to taste. Mix well.
Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Preheat your grill or grill pan over medium-high heat. Once hot, place the marinated chicken thighs skin-side down and grill for 5-7 minutes on each side until fully cooked and the skin is crispy. The internal temperature should reach 74°C (165°F).
Remove the chicken from the grill and let it rest for 5 minutes before slicing it into thin strips.
In a large salad bowl, combine the mixed salad greens, sliced cucumber, chopped tomatoes, and sliced red onion.
Arrange the grilled chicken strips on top of the salad.
In a small bowl, mix the tahini with a little water to reach a drizzling consistency. Adjust taste with salt and pepper if needed.
Drizzle the tahini sauce over the salad and chicken.
Garnish the salad with fresh parsley and a sprinkle of sumac to add an extra layer of flavor.
Serve the salad immediately as a main course or appetizer.
Calories per Serving: 450
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