Battlefield Chicken – A Grilled Chicken Classic for Spring!

The Grilled Outdoors

It would seem that the warmer weather is finally here, and with it, grilling season. We always look forward to this time of year in our house. There’s just something Grilled - Green Eggso lovely about spending all that time outside. Nothing else gives you the same sense that all is right with the world than hanging outside with friends. And what is hanging out on the deck with friends without grilling up some food and having a few drinks?

It’s a world I don’t want to live in, that’s what!

But if you’re anything like me, you may find this a little stressful. Because for as much as you love your friends, you also want to make food that’s delicious and different. I’m one of those people who adores the social aspect of potlucks, but will have a meltdown over what I’m going to bring. Which is why I’m going to share with you today one of my favorite grilled chicken recipes. This is one you can do in the oven too if you absolutely have to. However, the best results I find come from grilling in my Green Egg grill. There’s just nothing like it in the world!

Battlefield Chicken: The Recipe

You will need
Grilled - tomatoes½ cup of olive oil
¼ cup plus 2 tbsps of lemon juice
6 cloves plus 2 cloves of minced garlic
2lbs of chicken breasts
1 tsp salt
2 tsps black pepper (freshly ground)
1/4 tsp cinnamon
2 tsps paprika
2 tsps cumin
¼ tsp turmeric
¼ tsp red pepper flakes
2 red onions
Mixed peppers (red, yellow, green)
1 cup plain yogurt
Pita Bread
Tomatoes
Lettuce
Cucumbers
Kebab skewers

Method
1. Chop chicken into bite-size pieces and put in Ziploc bag. Cut each onion in half, then each half into thirds. Chop peppers as though for kebabs and place onions and peppers into in bag. Add olive oil, ¼ cup of lemon juice, salt, pepper, paprika, cumin, turmeric, cinnamon, and red pepper flakes. Seal bag and refrigerate for at least an hour. If you are using wooden kebab skewers, set them to soak in water.

2. While chicken is marinating, prepare lettuce, cucumber, and tomatoes. You want enough for guests to add to their pitas when filling them. Cut cucumber into slices and then quarter the slices. Tomatoes should be of a similar size.

3. In a separate bowl, add 1 cup of plain yogurt, 2 tablespoons of lemon juice, 2 cloves of minced garlic, and salt to taste. Whisk until smooth, then cover and store in the refrigerator until you’re ready to serve.

4. Remove skewers from water and chicken from fridge. Then build yourself some kebabs with the chicken and chunks of onion and peppers! When you have created your army of kebabs, get those bad boys to the grill and cook until delicious! Once the chicken is cooked through, either eat from the skewers or remove and use that yummy yummy meat to fill a pita. Why not give that yogurt sauce that you made in step 3 a try too?

Enjoy!

grilled chicken

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