There’s nothing more healthy and delicious than chicken on the grill. During the summer, I have difficulty giving my grill time off. I will admit, there’s something extra special about grilled meats in the winter! Add a cuminamon rub, or some exotic flavors, and you’re sure to seal the deal with any doubtful dinner guest. What you ask is cuminamon?? It’s cumin and cinnamon in harmony – creating a smooth, sweet, flavor. Just right for a white meat rub.
Ingredients:
Feeds 2
1 Orange, yellow, or red bell pepper, cut into long strips
1 Medium size sweet onion, cut into long strips
2 Large organic breasts of chicken (brined!)
Olive oil
If you have any grape or cherry tomatoes, feel free to add those to your veggies.
For the rub:
2 Medium size cloves fresh garlic, diced or use your garlic press
1 Tbsp cumin
2 tsp cinnamon
1 tsp cayenne
1 tsp nutmeg
Salt and pepper
1. Brine your chicken. Clean and cut your chicken into 2 inch chunks.
2. Take your bell pepper and onion strips and put them in a bowl together. Add 1-3 Tbsp olive oil and salt and pepper. You don’t need your veggies drenched. Toss them together to evenly spread the olive oil.
3. Get your grill going. We have an electric grill, and since all grills are different I don’t have strict rules about time or heat. [I typically cook these chicken pieces for 3-5 minutes on each side over medium-high heat. Remember, you need your chicken to be thoroughly cooked.
A big favor you can do for yourself? Get to know your grill! If you do, you’ll always cook your meat just right! Brining your white meat will also help ensure that it retains moisture and flavor. Anyone who has eaten chicken at my house knows I brine it first because it ensures that it will come out succulent.]
4. Remove your chicken from the brine. Put it in a dry bowl and rub your chicken with the rub ingredients! Make sure your hands are clean before you get in there!
5. Put your veggies on the grill and cook them, watch for browned edges. There’s no harm in getting some burnt flavor, but since they are gently seasoned I’d avoid overcooking. I enjoy my veggies having a grill flavor — I don’t like them too soft. Crunchy and juicy is my goal for these. To do this, I cook them on medium heat for 3-4 min and then flip them over and cook for 3-4 more. Use your eyes to determine cooking time if you’re not sure about the power of your grill. Also you can prick the veggies with a fork to determine whether they are cooked to your liking.
6. When your veggies are done, remove them from the heat and place them in a serving dish and cover. It’s ok if they come to room temperature. If you want them hot, just reheat in the microwave for 30 seconds.
7. As soon as your chicken is ready, remove the pieces from the grill and serve hot.
I recommend eating the chicken and veggies with a tzatziki sauce and or tabouleh. Sauces are a must in our house. Another appropriate side would be rice or couscous. Try my Cilantro and Arugula Tabouleh!
enumnums 
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