½ cup herbs (Italian parsley or cilantro, or a mix)
zest of one lemon
lemon juice (start with ½ a lemon, more to taste)
4 Tbsp olive oil
salt and pepper, to taste
Place cumin, coriander, minced garlic, salt, olive oil, cayenne, turmeric, ginger, black pepper, and allspice in a bowl and mix. (Or pulse in a food processor to make a paste.)
Preheat the oven to 350 degrees. Rub chicken on all sides with the marinade and let sit about 20 minutes while you make the salad. (Or up to 24 hours refrigerated)
To make the salad: Chop the tomatoes, cucumber, red onion, red and yellow peppers, and herbs into a very small fine dice. The smaller, the better. Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
Grill chicken on a pre-heated BBQ, on medium high heat, closing the lid to the BBQ, until all sides have nice grill marks, about 8 minutes each side. Finish chicken in a 350 degree F oven until cooked all the way through, about 10 minutes.
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