Turkish Grilled Chicken
4 boneless skinless chicken breasts and/or thighs
6 tablespoons extra-virgin olive oil
6 tablespoons freshly squeezed lemon juice (about 2 lemons)
3 cloves garlic, minced
½ teaspoon ground cinnamon
1½ teaspoons ground cumin
1/8 teaspoon ground allspice
2 teaspoons paprika
2 teaspoons chopped fresh thyme
1½ teaspoons each kosher salt and freshly ground black pepper, or to taste
Canola oil, for oiling grill
Chopped Parsley and Lemon wedges, for garnish
Place the chicken in a zip-top bag. Whisk together the olive oil, lemon juice, garlic, cinnamon, cumin, allspice, paprika, thyme, salt and pepper and pour the marinade over the chicken. Seal the bag, and squeeze to distribute the marinade. (Note: To intensify the flavor, marinate for 2 to 6 hours if time permits.) If not grilling within 30 minutes, place the bag in the refrigerator to marinate.
Shake off any excess marinade and lightly season the chicken on both sides with salt and pepper.
Preheat the grill to medium-high heat. Clean the grill grates with a stiff brush, then oil liberally to prevent sticking.
Place the chicken onto the hot oiled grill, and cook for about 2 minutes. Without turning, rotate them 90 degrees and continue cooking until the chicken is seared and crusty on the outside, about 2 minutes more; this will produce beautiful cross-hatch grill marks. Turn the chicken over, and repeat the process for the second side.
While the chicken is grilling, heat the reserved marinade in a small sauté pan over medium low heat, about 1 minute. (Note: Do not allow the sauce to simmer, or it will break.)
Remove the chicken from the grill, then transfer to a serving platter. Drizzle with the warm marinade, then garnish with the parsley and lemon wedges; serve warm or at room temperature.
Kale, Endive, Brussels Sprouts and Radicchio Salad with Slide Ridge Honey Vinaigrette
1/4 cup Slide Ridge Honey Vinegar
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound Brussels sprouts, trimmed and finely shredded
1 bunch Tuscan kale, stems removed and discarded, leaves thinly sliced
1 head Belgian endive, shredded
1 head Radicchio, shredded
1/3 cup crumbled feta cheese (optional)
For the dressing:
In a small bowl, whisk together the vinegar, Dijon and olive oil until smooth. Season with salt and pepper.
Place the Brussels sprouts, kale, endive and radicchio in a salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.