Spicy Chicken with Cilantro and Ginger

1/3 cup olive oil

juice of 1 lemon
1/3 cup fresh cilantro leaves
3 garlic cloves
1 TS ground cumin
1 TS ground coriander
1 TS ground ginger
½ TS cayenne
1.5 TS kosher salt
3 lbs skinless, boneless chicken breasts or thighs, trimmed of fat and cut into 1 1/4-inch chunks
½ TS freshly ground black pepper
1 lemon, cut into 6 wedges

To make marinade: Place olive oil, lemon juice, cilantro, garlic, cumin, coriander, ginger, cayenne and
½ TS of the salt in a non-reactive 3- to 4-quart bowl and mix until all ingredients are well combined.
Add chicken to the bowl and mix until it is completely immersed in marinade. Alternatively, you can
transfer the mixture to a large resealable plastic bag. Refrigerate at least 4 hours and up to 8 hours.

Prepare a grill. When the coals are glowing red, after 15 to 20 mins, cover with the grate. After 5 mins,
use a wire brush to thoroughly clean the grate. When the coals are covered with a pale gray ash and you
can leave your hand 5” above the fire for 2 to 3 seconds, the coals are ready.

To cook, remove as much marinade as possible from the chicken. Thread the chicken on skewers and
sprinkle all sides with the remaining TS of salt and the pepper. Place the kabobs on the grate and grill,
turning every 1.5 mins, until the chicken is well browned on the outside and no longer pink in the
inside, 8 to 10 mins total. Transfer to a serving platter and serve immediately with lemon wedges.

Chicken with Herbes de Provence serves 6

Originally from France, herbes de Provence is a common mix of either fresh or dried herbs: usually
thyme, marjoram, basil, rosemary and lavender. You can also assemble it on your own by tying the
herbs together with a string. It is commonly used in stews or while grilling meat. Keep the theme by
serving these kabobs with French potato salad with green beans and black olives, and French bread.

¼ cup olive oil

2 TB herbes de Provence
Juice of 1 lemon
2 heaping TB chopped Italian flat leaf parsley leaves
1.5 TS kosher salt
3 lbs skinless, boneless chicken breasts or thighs, trimmed of fat and cut into 1 1/4-inch chunks
½ TS freshly ground black pepper

To make the sauce. Place the olive oil, herbes de Provence, lemon juice, parsley and ½ TS of salt in a
non-reactive 3- to 4-quart bowl and mix until all the ingredients are well combined. Set aside.
Prepare a grill. When the coals are glowing red, after 15 to 20 mins, cover with the grate. After 5 mins,
use a wire brush to thoroughly clean the grate. When the coals are covered with a pale gray ash and you
can leave your hand 5” above the fire for 2 to 3 seconds, the coals are ready.

To cook, remove as much marinade as possible from the chicken. Thread the chicken on skewers and
sprinkle all sides with the remaining TS of salt and the pepper. Place the kabobs on the grate and grill,
turning every 1.5 mins, until the chicken is well browned on the outside and no longer pink in the
inside, 8 to 10 mins total. Transfer to a serving platter, pour the sauce on top, and serve immediately.

Chicken Thighs with Cumin and Coriander

Cumin is a spice made from the dried and ground seeds of the cumin plant. It has a distinct pungent
taste that some describe as “bitter-almond.” most often it is found in either curry or Middle Eastern and
Mexican cuisines. Be careful not to confuse cumin with black cumin, which, although related, has a
much stronger and spicier flavor. Serve these with lentils and steamed spinach.

½ cup olive oil

juice and grated zest of 1 lemon
1 TB minced fresh ginger
3 garlic cloves, minced
1.5 ts ground cumin
1/5 ts ground coriander
½ to 1 ts cayenne
1/5 ts kosher salt
3 lbs skinless, boneless chicken breasts or thighs, trimmed of fat and cut into 1.5-inch chunks
½ ts freshly ground black pepper
1 lemon, cut into 6 wedges

to make the marinade. Place the olive oil, lemon juice and zest, ginger, garlic, cumin, coriander,
cayenne and ½ ts of salt in a non-reactive 3- to 4-quart bowl and mix until all the ingredients are well
combined. Add chicken to the bowl and mix until it is completely immersed in marinade. Alternatively,
you can transfer the mixture to a large resealable plastic bag. Refrigerate at least 4 hours and up to 8
hours.

Prepare a grill. When the coals are glowing red, after 15 to 20 mins, cover with the grate. After 5 mins,
use a wire brush to thoroughly clean the grate. When the coals are covered with a pale gray ash and you
can leave your hand 5” above the fire for 2 to 3 seconds, the coals are ready.

To cook, remove as much marinade as possible from the chicken. Thread the chicken on skewers and
sprinkle all sides with the remaining TS of salt and the pepper. Place the kabobs on the grate and grill,
turning every 1.5 mins, until the chicken is well browned on the outside and no longer pink in the
inside, 8 to 10 mins total. Transfer to a serving platter, pour the sauce on top, and serve immediately.
Chicken with Herbes de Provence serves 6

spanish smoked paprika is an amazing treat. Made from pepper that have been smoke-dried over oak
wood, it is also called pimenton. Not widely available but worth seraching for, Spanish smoked paprika
is usually found in chorizo, paella and marinades for meat. Spanish smoked paprika is very different
form Hungarian, which should never be considered a substitute. It is sold in three forms: dulce/sweet
(deep smoky flavor and slightly sweet), agridulce/semisweet (oaky, smoky and bitter) and picante/hot
(smoky and bitter). Look for brands that come from La Vera, whre the climate produces the highest
quality Spanish paprika. Serve with Spaetzle and cauliflower: roasted, mashed, or raw with dressing.

3 TB olive oil
3 TB fresh lemon juices
3 TB fresh italian flat leaf parsley leaves
2 TB smoked paprika
1 TB fresh rosemary leaves or ½ TB dried
1.5 ts kosher salt
3 lbs skinless, boneless chicken breasts or thighs, trimmed of fat and cut into 1.5-inch chunks
½ ts freshly ground black pepper
1 lemon, cut into 6 wedges

to make the marinade. Place the olive oil, lemon juice, parsley, paprika, rosemary and ½ ts of salt in a
non-reactive 3- to 4-quart bowl and mix until all the ingredients are well combined. Add chicken to the
bowl and mix until it is completely immersed in marinade. Alternatively, you can transfer the mixture
to a large resealable plastic bag. Refrigerate at least 4 hours and up to 8 hours.

Prepare a grill. When the coals are glowing red, after 15 to 20 mins, cover with the grate. After 5 mins,
use a wire brush to thoroughly clean the grate. When the coals are covered with a pale gray ash and you
can leave your hand 5” above the fire for 2 to 3 seconds, the coals are ready.

To cook, remove as much marinade as possible from the chicken. Thread the chicken on skewers and
sprinkle all sides with the remaining TS of salt and the pepper. Place the kabobs on the grate and grill,
turning every 1.5 mins, until the chicken is well browned on the outside and no longer pink in the
inside, 8 to 10 mins total. Transfer to a serving platter and serve immediately, garnished with the
lemon.