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Grilled Dukkah-Crusted Chicken with Lemon Hummus
Grilled Dukkah-Crusted Chicken with Lemon Hummus
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
110 minutes
Indulge in flavorful Dukkah-Crusted Grilled Chicken - a captivating blend of coriander, cumin, fennel seeds, and nuts, elevating your meal game instantly!
Ingredients:
  • For the lime marinade:
  • 1/4 cup lime juice, from about 2 limes
  • 1/4 teaspoon salt
  • Pinch black pepper
  • 1/2 cup plus 2 tablespoons olive oil
  • 4 teaspoons honey
  • 1/2 cup packed fresh cilantro leaves
  • For the chicken:
  • 4 bone-in, skin-on chicken legs (thighs and drumsticks attached), or 2 drumsticks and 2 thighs
  • 2 bone-in, skin-on chicken breasts
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 to 5 tablespoons dukkah , divided
  • Oil (for the grill grates)
  • 1/4 cup pomegranate seeds, for garnish (optional)
  • 6 small pita rounds, for serving
  • For the hummus:
  • 1 clove garlic, finely sliced
  • 1/2 teaspoon salt
  • 6 to 7 tablespoons lemon juice, to taste (from 2 to 3 lemons)
  • 3 tablespoons tahini
  • 1/4 cup water, plus more as needed
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1/2 teaspoon ground cumin
  • 2 tablespoons olive oil
  • For the greens:
  • 3 handfuls of baby arugula
  • 1 handful fresh mint leaves
  • 1 Persian cucumber, sliced
Instructions:
  • Blend lime juice, salt, pepper, oil, honey, and cilantro until smooth in a blender. Reserve 3 tablespoons for dressing the salad.
  • To marinate the chicken, generously season both sides of the chicken with salt, pepper, and 2 tablespoons of dukkah. Gently press the dukkah into the chicken. Set aside the remaining dukkah for later use. In a bowl, coat the chicken thoroughly with the marinade. Cover and refrigerate for at least 1 hour or overnight for best results.
  • Prepare the hummus by combining garlic, salt, and lemon juice in a small bowl. Allow it to rest for 10 minutes to mellow the garlic. In a food processor, blend the garlic mixture with tahini until velvety. Incorporate water and blend once more. Add chickpeas, cumin, and oil, and process for a minute until smooth. Adjust the seasoning with more salt or lemon juice to your preference. If needed, adjust the consistency by adding water for a spreadable texture.
  • For a charcoal grill, create a two-level fire by piling the coals on one side and leaving the other side empty. Once the coals are hot, oil the grates generously using a paper towel dipped in oil. If using a gas grill, set one side to high heat and the other side to medium-low heat.
  • Grill the chicken: Remove the chicken from the marinade and place on the hot side of the grill, skin side down for grill marks. Sear briefly on both sides. Move to the cooler side, cook until 165°F. Rest on a platter for 10 minutes. Warm pita on the grill.
  • Combine the arugula, mint, and cucumber with the remaining 3 tablespoons of dressing in a bowl and mix well.
  • To present the dish, spread a spoonful of hummus on one side of a serving platter or individual plates. Arrange the chicken and greens on top. Sprinkle with more dukkah and pomegranate seeds before serving.

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