Grilled Garlic Herb Chicken with Roasted Cauliflower
Spring is here! The warming weather means more time outdoors and active! Plus, it means firing up the grill and enjoying some backyard time. Lucky for you, I have the perfect recipe for your grill and chill evening.
This garlic herb chicken with roasted cauliflower is perfect for your springtime meals. The combination of herbs, garlic, spices, and sumac make this chicken not only healthy but also smell and taste wonderful. The aroma will make your neighbor’s mouth water!
The cauliflower, on the other hand, is one of the low carb vegetables out there that are perfect for weight loss. This is one that you need to work more on your diet. It is full of good nutrition in the form of vitamins, minerals, fiber, and protein.
When you are buying your cauliflower make sure that it has a fresh, compact head with no discoloration.
Ingredients:
For the garlic herb chicken:
Four chicken thighs
½ cup of chopped parsley
½ cup of chopped cilantro
½ teaspoon of salt
½ teaspoon of black pepper
Two teaspoons of cumin
One teaspoon of paprika
One tablespoon of sumac
One teaspoon of ground coriander
One tablespoon of extra virgin olive oil
For the roasted cauliflower:
One head of cauliflower
Two eggs
One tablespoon of wheat flour
Pinch each of salt and black pepper
A drizzle of extra virgin olive oil at the end
Green onion to garnish before serving
Directions:
Clean the four chicken thighs. Remove all excess fat and let drain.
In a bowl add the cilantro, parsley, garlic, salt, spices, extra virgin olive oil, and sumac. Mix well.
In a container mix the chicken with the garlic-herb mixture well, making sure all the chicken is covered with the herbs and spices. Cover and let marinate in the refrigerator for 30 minutes to an hour until you are ready to grill. You can even make it the night before to cook it the next day. the longer it marinates the better.
To prepare the cauliflower:
Remove the dry core and leaves off the cauliflower. Cut the individual florets and rinse well. Remove any brown spots or dirt.
Fill a large pot halfway with water. Bring the water to a boil. Add a ½ teaspoon of salt and the cauliflower florets. Let cook for 8 to 10 minutes or until almost tender. You want it to feel soft but have resistance.
Drain the water and set aside to cool to room temperature. Once the cauliflower cools to room temperature, preheat your oven to 375 degrees Fahrenheit.
In a bowl whisk the two eggs, flour, salt, black pepper. Mix the cauliflower florets with the egg mixture well. Make sure all the florets are covered with the eggs.
Place the cauliflower in the oven pan and cook in the preheated oven for 10 minutes, then switch the oven to broil setting, about 500 degrees Fahrenheit, and allow the cauliflower to get slightly golden brown.
When cauliflowers get slightly golden brown, remove from the oven and set aside.
While the cauliflower is in the oven it is time to grill your chicken. You can use a grill of your choice, gas or charcoal, in this recipe I used the gas grill preheated to 375 degrees Fahrenheit. Oil the grill to prevent sticking and place the chicken thighs flat on the grill and let cook until brown and tender.
To serve, place the chicken on a plate and add the cauliflower on the side. Garnish with chopped green onion and drizzle some extra virgin olive oil on top of the cauliflower. Enjoy!