• Efren

Rosemary and Paprika Grilled Chicken


  • ½ cup extra virgin olive oil

  • 2 Tbsp minced shallots

  • 3 garlic cloves, finely minced or pressed with a garlic press

  • 2 Tbsp chopped fresh rosemary

  • Minced zest and juice of 1 lime or lemon

  • 3 Tbsp sweet paprika

  • 1½ tsp kosher salt, plus more for seasoning

  • 1 Tbsp black peppercorns, finely ground

  • ¼ tsp cayenne

  • 2 lbs boneless, skinless chicken breasts, each cut lengthwise into 3 equal pieces

  • Canola oil

  • 2 limes, cut into wedges

  • 6 to 12 metal or bamboo skewers


  1. In a ziplock bag, shake together olive oil, shallots, garlic, rosemary, zest and juice, paprika, 1½ tsp salt, pepper and cayenne. Add chicken, squeeze out air, re-seal bag and massage to thoroughly coat chicken wiht marinade. Refrigerate for at least 6 but no more than 24 hours.

  2. If using bamboo skewers, soak them in water for 40 minutes.

  3. If grilling outside, prepare a high-heat grill.

  4. Remove chicken from marinade; if grilling outside, reserve marinade and if cooking inside, discard it. Thread 1 or 2 chicken strips onto each skewer and season with salt.

  5. Place skewers on a lightly oiled grill and brush on some of the marinade, discarding the remainder. Grill until chicken releases easily from the grill and cooked through, turning once, 8 minutes.

  6. Alternatively, over medium-high heat, heat a lightly oiled stovetop grill pan. Cook chicken until well marked and cooked through, turning halfway, 6 to 8 minutes.

  7. Serve with lime wedges.

"Excerpted from Floyd Cardoz: Flavorwalla by Floyd Cardoz (Artisan Books). Copyright ©2016. Photographs by Lauren Volo.”

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