Description
This vibrant Charred Chicken & Rice Salad features juicy, marinated chicken thighs grilled to perfection and served atop a hearty combination of cabbage and corn slaw, brown butter pilaf, and a flavorful tahini dressing. Enhanced with harissa sticky onions and a zesty seedy gremolata topping, this dish balances smoky charred flavors with fresh, bright accents for a wholesome and satisfying meal.
Ingredients
Scale
Chicken Marinade
- 100g Greek-style yogurt
- 1 lemon, zested and juiced
- 3 garlic cloves, crushed
- 2 tbsp olive oil
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp paprika
- 6 boneless, skinless chicken thighs, cut into bite-sized pieces
Salad
- 350g cabbage & corn slaw (prepared as per recipe)
- 600g brown butter pilaf (prepared as per recipe)
- 100ml tahini dressing (prepared as per recipe)
- 50g harissa sticky onions (prepared as per recipe)
- 4 tbsp seedy gremolata
Instructions
- Prepare the marinade: In a bowl, combine the Greek-style yogurt, lemon zest and juice, crushed garlic, olive oil, dried oregano, ground cumin, and paprika. Season the mixture well with salt and pepper to taste. Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and let it marinate for at least 1 hour, or preferably overnight in the refrigerator for maximum flavor infusion.
- Preheat the grill: When ready to cook, heat your grill to high temperature to achieve a good char on the chicken.
- Skewer the chicken: Thread the marinated chicken pieces onto metal skewers, shaking off any excess marinade so it doesn’t drip or burn excessively during grilling.
- Grill the chicken: Place the skewers on a baking tray and put them under the hot grill. Cook for 12-15 minutes, turning the skewers often to ensure the chicken chars slightly on all sides and cooks through completely. The internal temperature should reach 165°F (74°C) for safe consumption.
- Prepare the salad base: Meanwhile, in a large bowl, combine the cabbage and corn slaw, brown butter pilaf, tahini dressing, and harissa sticky onions. Toss gently to evenly distribute the ingredients and flavors.
- Assemble the dish: Divide the salad mixture between serving plates. Remove the grilled chicken pieces from the skewers and scatter them over the salad evenly.
- Finish with gremolata: Top each plate with 4 tablespoons of seedy gremolata for a fresh, herbal, and nutty flavor contrast to the smoky chicken and creamy pilaf.
Notes
- Marinating the chicken overnight enhances the depth of flavors and tenderizes the meat for juicier results.
- Use metal skewers for grilling; if using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Ensure the grill is hot before placing chicken to get a nice char without drying out the meat.
- Adjust the seasoning of the marinade and salad components to taste, especially the salt content.
- This recipe pairs well with a crisp white wine or a refreshing lemon-mint iced tea for a complete meal.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
Keywords: charred chicken, rice salad, grilled chicken, brown butter pilaf, tahini dressing, harissa onions, seedy gremolata, cabbage slaw, Mediterranean salad
