Grilled Five Spice Chicken

It’s almost officially Summer, and you know what that means- Grilling Season! To me, Summer is synonymous with sitting on the patio sipping Sangria and grilling dinner every night. I am extra thrilled about it this year, because we will have an actual grill on an actual patio instead of smoking up our tiny apartment using our George Foreman. We close on our home in Minnesota this week, then we’re packing up and moving on the 21st! Time is flying.

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I think this recipe is a real winner because you don’t need a grill to get delicious results. It’s all about the marinade! You toss some warm and flavorful spices in a Ziploc baggie with olive oil and lime juice, smush the chicken around to get them nicely coated, then pop it in the fridge for an hour or two.  The best part is it’s ready to cook whenever you are! Prepping this chicken the night before is my favorite way to do it, because the meat has extra time to soak in the yummy flavors and it’s ready to go right on the grill when I’m home from the gym.

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I like serving this chicken on top of a salad, but it’s also great next to some coconut rice, grilled vegetables, or cauliflower rice. It’s a very versatile protein that makes meal prepping a breeze. Last night we enjoyed it over a bed of arugula and cucumbers.

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Grilled Five Spice Chicken

Prep time: 5 mins Marinating Time: 1 hour – overnight Cooking Time: 15 minutes

Makes 4 servings

4 natural chicken breasts

1/2 t ground turmeric

1 T garlic powder

2 t chili powder

1 t dried rosemary or 2 t chopped fresh rosemary

1 t dried sumac (or lemon zest)

1 t sea salt

1/2 t ground black pepper

1/4 c olive oil

Juice from 1 lime

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These chicken smells are Blue-approved.

Method:

Combine marinade ingredients in gallon size Ziploc bag and add chicken breasts, moving around to fully coat in spices. Let marinade in fridge for at least one hour, or overnight.

When ready to cook, preheat grill on medium/high. Add marinated chicken to grill and cook until internal temp reaches 165°, about 7 minutes per side. Let rest 5 minutes before serving. Enjoy!

Tip** If not using a grill, try using a cast iron skillet with ridges to mimic grill marks on the chicken. Not super important, but makes your finished product look extra appetizing.

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