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Marinated Chicken and Quinoa Salad with Lemon and Mint

Jamie Purviance

Fuel Type:
  • People

    Serves 4 to 6

  • Prep Time

    25 min.

  • Marinating Time

    2 to 4 h

  • Grilling Time

    8 to 12 min.

Ingredients
Instructions

the Ingredients

20151023095400 Row Poultry 32

Marinade

  • Completed step 2 tablespoons soy sauce
  • Completed step 2 tablespoons extra-virgin olive oil
  • Completed step 2 tablespoons fresh lemon juice
  • Completed step 2 tablespoons Dijon mustard
  • Completed step 1 teaspoon ground cumin
  • Completed step 2 garlic cloves, minced
  • Completed step ½ teaspoon freshly ground black pepper
 
  • Completed step 4 boneless, skinless chicken breast halves, each about 170 grams

Quinoa

  • Completed step 720 milliliters low-sodium chicken broth
  • Completed step Extra-virgin olive oil
  • Completed step Kosher salt
  • Completed step 170 grams quinoa
  • Completed step 60 milliliters fresh lemon juice
  • Completed step 3 scallions (white and light green parts only), thinly sliced
  • Completed step 1 medium garlic clove, minced
  • Completed step 12 grams chopped fresh Italian parsley leaves
  • Completed step 6 grams chopped fresh mint leaves
  • Completed step 1 teaspoon finely grated lemon zest
  • Completed step ¼ teaspoon hot pepper sauce (optional)
  • Completed step ¼ teaspoon freshly ground black pepper (optional)

Instructions

  • In a medium bowl combine the marinade ingredients. Place the chicken in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours.
  • In a medium saucepan over medium-high heat on the stove, combine the broth, 1 tablespoon oil, and 1 teaspoon salt and bring to a boil. Add the quinoa and lemon juice and stir just until combined. Cover the saucepan, reduce the heat to low, and cook until all of the liquid is absorbed, about 15 minutes, stirring once or twice. Fluff the quinoa with a fork and transfer to a bowl. Add 1 tablespoon oil, ½ teaspoon salt, the scallions, garlic, parsley, mint, and lemon zest and stir to combine. Taste and adjust the seasoning with more salt, hot pepper sauce, and pepper, if desired.
  • While the quinoa cooks, prepare the grill for direct cooking over medium heat (180° to 230°C). 
    While the quinoa cooks, prepare the grill for direct cooking over medium heat (200°C). 
  • Brush the cooking grates clean. Remove the chicken from the bag and discard the marinade. Grill the chicken, smooth (skin) side down first, over direct medium heat,with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Transfer the chicken to a cutting board and cut crosswise into 12-millimeter slices.
    Brush the cooking grates clean. Remove the chicken from the bag and discard the marinade. Grill the chicken, smooth (skin) side down first, over medium heat,with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Transfer the chicken to a cutting board and cut crosswise into 12-millimeter slices.
  • Spread the quinoa on a large serving platter. Arrange the chicken slices in the center of the quinoa and serve immediately.

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