![]() ![]() In a medium bowl, whisk together the olive oil, the lemon juice, garlic and za’atar. Squeeze the juice out of 1 lemon and cut the remaining 2 lemons in half. Storage: Refrigerate chicken and sauce separately for up to 4 days. Where to buy: Za’atar can be found at spice shops, well-stocked supermarkets and online. You are aiming for a temperature of 450 degrees. Replace the cooking grate, and set an oven or grill thermometer on top. If your grill is too small to allow for an empty spot, push the coals to one side, leaving the other side empty. If using a charcoal grill: Fill two chimney starters with charcoal, light them, and when the coals are ashed over, arrange them on either side of the pan, leaving an empty spot in the middle. The temperature of the grill should be about 450 degrees. Heat one burner to medium-high and leave the other one off. Many two-burner grills are set up for indirect heat, so you can simply place the food in the center of the cooking grate. When ready to cook, if using a three-burner grill, turn the middle burner off and reduce the heat on the other burners to medium-high. Notes: To prep your gas grill for indirect-heat grilling: Cover and preheat with all burners on high. ![]() This recipe is featured in the Eat Voraciously newsletter. Slater suggests serving it with flatbread. A yogurt and tahini sauce adds a tart nuttiness to each bite. While cooking this over a live flame gives it a wonderfully smoky flavor, the chicken is just as good made in a cast-iron skillet on the stove. Za’atar, that wonderful spice blend of herbs, sesame seeds and tangy sumac, gives this chicken an enormous amount of flavor in this recipe from Nigel Slater’s “A Cook’s Book.” Marinate the chicken for at least 30 minutes and up to 12 hours.
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