grilled chicken recipe

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Grilled Chicken Fattoush with Za’atar Ranch

Thursday, July 5th, 2018

Reunited (with my camera) and it feels SO good! I haven’t picked up my equipment to photograph food since I shot my cookbook months ago and I thought I might be a little rusty but by George I think I’ve still got it!

Shooting food today reminded me just how much I love what I do and I’ve missed it! Recipe development, food photography and food styling give me SO much joy, and I am legit the luckiest girl in the world to get to do it for a living. As a food blogger, it’s easy to get caught up in the world of social media – keeping up with the ever changing algorithms, apps and platforms – you almost forget why you got into it in the first place and coming back after a long break is just so good for the blogger soul.

It’s funny because when my book went to print in March, I took a sigh of relief that my schedule would finally ease up and I’d be able to take a breather, but the exact opposite happened. I had a book launch to plan, interviews, book signings and demos that followed in quick succession. It’s all been a roller coaster ride and I’ve been wanting so badly to come up for some air – until I finally did this week, and you know what I realized? I don’t even know how to relax. So I went back to what I know and that’s food. And my camera. And even though you could look at it as work – it was exactly what I needed. I had no deadline. It wasn’t for a book, or a magazine, or even the blog. It was for me.

The food: cuz lets face it, it’s always about the food! Lemon Sumac Grilled Pargiot to be precise. I’m a total pargiot convert. I can’t go back to dry grilled chicken breasts, they’re just so, blah! But pargiot? – so. darn. tasty. And they never dry out! This lemon sumac version is so light and fresh for summer, with a hint of sweetness from the silan. The perfect marriage.

The chicken is a great topping for the summery fattoush – a fresh salad of tomatoes, cucumbers and fried bread (in this case pita chips). I paired it with a lip-smacking za’atar ranch because that’s just how I roll. This is your new summer salad, and you can thank me later.

Related Recipes:

farro grain bowl
grilled chicken shawarma salad
grilled marinated chicken

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Grilled Marinated Chicken

Monday, May 27th, 2013

With Memorial Day finally here, it’s safe to say that BBQ season has officially started. While BBQ’s are a great way to enjoy the warm weather, they’re also an excuse to serve up a spread of tasty, yet not-so-healthy hot dogs, burgers and fries (and don’t forget the coleslaw and potato salad!). It’s really a shame because grilled chicken is cheaper, healthier, and quicker than all that other BBQ fare. With the right preparation, your chicken can turn out perfectly moist and full of flavor, you won’t even miss the other stuff. Leftover grilled chicken is also great on salads, in tacos, or repurposed in a chicken tortilla soup!

The best way to get your chicken to be moist and flavorful, is to marinate it for several hours. Adding oil and acid to the marinade really helps to tenderize the chicken and keep it moist. I love the bright and fresh flavor that lime juice adds, but feel free to experiment with lemon juice or vinegars of your choice.

1 year ago: salmon pasta salad
2 years ago: black bean & chorizo chocolate chili

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