This recipe should serve 3-4, but it is so easy and so good, we recommend making a double batch! The leftovers (if there are any) are amazing for lunch the next day. Serve over rice or your favorite steamed veggies.
Ingredients:
- zest and juice from 1 lemon
- 2 lemons, halved
- ¼ cup extra-virgin olive oil, plus extra to serve
- 2 garlic cloves, grated
- 1 tablespoon grated fresh ginger
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons honey, plus extra for drizzling on the lemons, if desired
- 1½ pounds boneless, skinless chicken thighs
- ¼ cup minced fresh cilantro, flat-leaf parsley, or mint (or combination of all three)
Directions:
- In a large bowl, stir together lemon juice, zest, olive oil, garlic, ginger, cumin, coriander, salt, pepper, and honey until well combined. Cut each chicken thigh into 3-4 strips and add to the marinade. Set aside for 15-30 minutes (but don’t go longer than 30 minutes because the lemon juice and ginger make the chicken mushy).
- Heat the grill to medium-high heat. Grill the chicken and lemon halves (cut side down) until chicken is well charred all over and cooked through, turning as needed. Remove the lemons once the cut sides are charred.
- Drizzle each lemon with a bit of honey (optional) and squeeze the juice of 1 half over the chicken. Drizzle with a bit of olive oil, sprinkle with the fresh herbs and serve with the remaining lemon halves.
