Chermoula-Marinated Grilled Chicken Breasts with Parsley and Radish Salad

(from castro15’s recipe box)

Categories: Chicken

Ingredients

  • 4 chicken breasts
  • 2/3 cup Moroccan Chermoula (see recipe)
  • 10 medium red radishes, stemmed and sliced into rounds
  • 1 cucumber, sliced into thin rounds
  • 1/4 red onion, thinly sliced
  • 1 cup parsley leaves
  • 1 tbsp lemon juice
  • salt and pepper
  • 2 tbsp olive oil
  • 1 tbsp toasted sesame seeds

Directions

  1. Score each of the chicken breasts in 2 or 3 places to allow the marinade to really penetrate the meat deeply. Sprinkle each chicken breast with salt and pepper and then place it in a medium bowl with the chermoula. Toss to coat well, cover, and refrigerate for at least an hour up to overnight.

  2. Preheat the oven to 400.

  3. Arrange the marinated chicken in a large baking dish, pour the remaining marinade over the chicken and roast in the oven for 45-50 minutes, until the chicken is cooked through.

  4. Just before serving, make the salad. Combine the radishes, cucumber, onion, and parsley in a medium bowl. Add the lemon juice, salt, and olive oil and toss to coat well. Garnish with the pepper and toasted sesame seeds and serve immediately, alongside the chicken.

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