Dukkah-Crusted Grilled Chicken

Positively overflowing with spices this crusted chicken is jam packed with amazing flavors like, coriander, cumin, and fennel seeds. These are all coarsely crushed then stirred into finely chopped toasted pistachios, hazelnuts, and/or almonds and so much more.

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

Method

Make the vinaigrette:

In a blender, puree the lime juice, salt, pepper, oil, honey, and cilantro leaves until smooth. Set aside 3 tablespoons to dress the salad.

Marinate the chicken:

Sprinkle the chicken on both sides with the salt, pepper, and 2 tablespoons of the dukkah. Press the dukkah into the chicken. Reserve the rest of the dukkah for sprinkling on the cooked chicken.

In a bowl, toss the chicken with the remaining marinade. Cover and refrigerate for 1 hour or up to overnight.

Chicken on the Grill with Dukkah Spice marinate the chicken

Make the hummus:

In a small bowl, stir together the garlic, salt, and lemon juice. Let it sit for 10 minutes (this takes the raw edge off the garlic).

In a food processor, puree the garlic and lemon mixture with the tahini until smooth. Add the water and process again. Add the chickpeas, cumin, and oil and puree again for at least a minute, to obtain a smooth texture.

Taste and add more salt or lemon juice, if you like. Thin with water if necessary to create a spreading consistency.

Egyptian Chicken with Dukkah Recipe add the chickpeas and spices

Grilled Chicken with Dukkah Egyptian make the hummus

Prepare the grill:

Build a two-level fire by mounding the coals on one side of the grill, and leave the second side empty. When the coals are hot, with a pair of tongs, dip a folded square of paper towel in oil and generously oil the grates.

If you are using a gas grill, heat one side to high heat and the other to medium-low heat.

Grill the chicken:

Remove the chicken from the marinade. Place the pieces on the hot side of the grill with the skin sides against the grates. Cook them for a minute or two—just long enough for the skin to show the grill marks. Turn the chicken over and sear briefly on the other side. Exact timing will depend on the heat of your particular grill.

Move the chicken to the cooler side of the grill. Continue to cook with the skin side up, turning once or twice, until the temperature in thickest part of the chicken registers 165oF.

Transfer to a platter and let rest for 10 minutes. While it is resting, warm the pita on the grill for a few minutes.

Grilled Chicken with Dukkah let the chicken rest

Toss the greens with the dressing:

In a bowl, toss the arugula, mint, and cucumber with the reserved 3 tablespoons of the dressing.

Serve the chicken:

On a platter or on individual plates, spread a spoonful of hummus on one side. Arrange the chicken and greens on the platter. Sprinkle the chicken with more dukkah and the pomegranate seeds, and serve.