The Wellness Kitchen at CHLI brings you this sizzling hot recipe for “Ultimate Grilled Chicken with Zhug.” It’s great for any summer BBQ and packs a flavorful punch. “Choosing spicy foods are the perfect substitute for those processed with salt and sugar. They are a much healthier alternative and just as satisfying,” says Paulette Lambert, R.D. CDE. So fire up the grill (and your taste buds) this holiday with Lambert’s recipe provided below.
Ultimate Grilled Chicken with Zhug
Tip: Chicken often times becomes dried-out as a result of being left too long on the grill. By pounding the chicken flat, it takes just minutes and adds moisture. Just be sure to rinse well so it doesn’t have an overly salty flavor.
- 1/4 cup sugar
- 2 tablespoons kosher salt
- 1/2 cup boiling water
- 1 quart (4 cups) cold water
- 2 pounds skinless, boneless chicken breast (or thighs)
- 1/4 cup lemon juice
- 2 teaspoons chopped garlic
- 2 teaspoons finely chopped fresh rosemary
- 1/2 teaspoon dried red pepper flakes
- 1 tablespoon water
- 2 tablespoons olive oil, divided
- Lemon wedges, for garnish
- Fresh rosemary sprigs, for garnish
- To brine chicken, in a small bowl, dissolve sugar and salt in boiling water. Transfer to a large container with lid. Add cold water. Place raw chicken pieces brine and refrigerate for 2 hours or longer, up to overnight.
- Remove chicken from brine and rinse well with cold water. Pat dry.
- In a small bowl whisk together lemon juice, garlic, rosemary, red pepper flakes, water, and 1 tablespoon olive oil.
- Pound chicken to 1/4” thickness between two sheets of plastic wrap on the cutting board. Brush both sides of the chicken with remaining olive oil.
- Preheat grill to medium-high (10 minutes before ready to cook)
- Grill for 4-5 minutes on one side, turn over, and brush with lemon vinaigrette.
- Transfer chicken to platter. Garnish with lemon wedges and rosemary sprigs.
(This spicy green sauce from Yemen is meant to be fiery, so feel free to swap another fresh chile depending on your affinity to heat. Spoon it over the chicken. Makes 1 cup)
Fun Fact: Because of the plethora of fresh herbs found in Zhug, it provides additional health benefits due to the high concentration of antioxidant levels.
- 2 cups of lightly packed fresh cilantro leaves
- 1 cup lightly packed fresh flat-leaf parsley leaves
- 1-2 jalepenos, stemmed, seeded and halved
- 1 tablespoon. lemon juice
- 3 cloves of garlic, peeled and halved
- 1 teaspoon ground cumin
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground coriander
- 1/2 cup olive oil
- 2 tablespoons roasted, salted pumpkin seeds
- In a blender or food processor, combine cilantro leaves, parsley, jalepenos, lemon juice, garlic, cumin, salt and coriander.
- Blend or process until finely chopped. With the blender or processor running, slowly add olive oil in a steady stream until combined.
- Add pumpkin seeds. Blend until nearly smooth.
Reserve a Seat
Not grilling at home this holiday? On July 3rd, at 7:00pm hotel guests and their families can enjoy a Dive In Movie evening at the hotel’s indoor family pool while catching an American favorite, Hamilton. On July 4th, Coin & Candor is bringing guests a unique way to dine with a special All American Classic menu, accompanied by a lively pre-taped firework display along with patriotic music projected on screen on our Waterfall Lawn. For more information please visit the Coin & Candor website here, or contact (818) 575-3044 to make your reservation.