Coriander and Lemon Chicken
Recipe type: Entree
Cuisine: Mediterranean
Yield: 8
  • 5 lb. chicken thighs, boneless, skinless, preferably organic
Ingredients for the marinade:
  • 3 lemons, zest- finely grated on a microplane
  • ⅓ cup lemon juice, fresh
  • 2 large garlic cloves, minced
  • ⅓ cup olive oil
  • 1 Tablespoon coriander, ground
  • 2 Tablespoons honey, preferably local
  • 2 teaspoons Kosher salt
  • 6 turns of a fresh black pepper
  1. Combine all the above ingredients, in a medium size bowl.
  2. Add the chicken and toss until well coated.
  3. Place chicken in the refrigerator and allow to marinate for about 1 hour.
  4. Heat the grill to high and then turn it to medium.
  5. Scrape the grill well with the grill brush. Wipe the grill with a bit of oil and a paper towel. This helps to keep the chicken from sticking on the grill and makes the grill marks look nice and brown.
  6. Place the chicken thighs on the grill, skin side down and cook until golden brown. Flip them to the other side and cook until they reach an internal temperature of 160F.
  7. Remove and place on a platter.
Recipe by Salty Fig at