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In the summer, I prefer to spend less time in the kitchen, and my kids enjoy lighter meals after playing in the heat. This dish is the perfect balance between light and filling, and the best part is serving it as DIY pita sandwiches, which makes the kids feel like they prepared it themselves.
1 and 1/2 pounds (680 grams) baby chicken
2 tablespoons Gefen Mustard
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Pereg Smoked Paprika
1 tablespoon Gefen Maple Syrup or honey
1 teaspoon onion powder
1/2 teaspoon ground coriander
1 teaspoon ground cumin
zest and juice of 1 lemon
2 tablespoons Heaven & Earth Coconut Aminos
1 large onion, thinly sliced
1 teaspoon salt
2 teaspoons sumac
1 teaspoon dried parsley
2 tablespoons Gefen Olive Oil
pitas, if desired
salad
techinah
pickles
your other favorite toppings
Mix all ingredients in a bowl. Toss the onions well to ensure that they’re evenly coated. Let sit for at least 10 minutes before serving.
Mix all marinade ingredients in a large bowl or ziplock bag. Add the chicken. Cover the bowl with plastic wrap. Refrigerate for at least 30 minutes, or up to 10 hours.
Preheat grill to medium-high or oven to 450 degrees Fahrenheit (230 degrees Celsius).
Remove the chicken from the marinade, allowing any excess to drip off.
Grill Method: Grill the chicken for eight minutes on each side, or until fully cooked and the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
Oven Method: Place the chicken on a baking sheet and bake for 12–15 minutes on each side, until fully cooked.
Remove the chicken from the grill or oven and let it rest for a few minutes before slicing.
Serve the grilled chicken with pita, sumac onions, salad, techinah, pickles, and whatever other toppings you like.
Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Naftoli Goldgrab
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