Meat marinade or marinade is an excellent invention to make it more tender and give it an intense flavor; which, in the case of chicken, to which we mortals usually have access, is not an insignificant detail. Chicken marinated in the fridge overnight is fantastic, requires very little effort, and has the advantage that the meat is so juicy that you have to work hard to dry it on the grill (although there will always be someone who will go crazy with the retort and may happen, watch out for it). As with all marinades and marinades, you just need to plan so that the meat has enough rest.
Soften the harshness of the purple onion in the garnish by macerating it cut into julienne strips in a little lemon juice, which makes it softer and more aromatic. You can prepare the hummus to accompany the chicken with Mònica Escudero’s recipe, or buy it ready-made, because we won’t show it. This dish is perfect, if you like, to eat inside a pita bread; if you do this you don’t need to skewer the chicken. Fill the bread with vegetables and chicken pieces, coating it with hummus and that’s it.
Do not boil the chicken while grilling.
for 4 people
- 750 g chicken breast (or thighs)
- 60 g of mayonnaise
- 3 lemons
- 2 tablespoons of tomato puree
- 2 tablespoons of dried oregano
- 1 tablespoon hot chili sauce (I use Mexican Valentina)
- 3 cloves of garlic
- 1 purple onion
- 2 lettuce hearts
- 300 g of hummus
- virgin olive oil
- Salt to taste
To marinate the chicken, cut the breast into cubes according to taste or the thighs in half, if they are large.
Place the shredded chicken in a salad bowl and add the mayonnaise, juice of one lemon, tomato paste, oregano, hot chili sauce and peeled and crushed garlic cloves. Mix so that all the meat is saturated, cover and leave to marinate from five hours to overnight.
Just before cooking the chicken, peel the red onion and cut it into julienne strips. Put it in a container with the juice of a lemon and a little salt. Let it marinate for about 10 minutes.
Clean the salad and finely chop it.
Heat a grill or grill to high heat, skewer the chicken pieces (briefly soak the skewers in water if they are wooden, so they don’t burn) and sear for three or four minutes on each side, being careful not to to overcook. so that the chicken does not dry out. Salt the skewers.
Serve the hummus in a wide pan, top with the chicken skewers and accompany with the onion and lettuce or fill some pita bread with the chicken, garnish and hummus of your choice.
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