Description

This Spiced Grilled Chicken recipe paired with a flavorful caramelized onion hummus offers a perfect balance of smoky, earthy spices and creamy, tangy hummus. Marinated in a blend of cumin, coriander, smoked paprika, garlic, and olive oil, the chicken is grilled to juicy perfection. The accompanying hummus is enriched with slow-cooked caramelized onions for a deep sweetness that complements the savory grilled chicken, making it an irresistible and wholesome meal.

Ingredients

Scale

For the Chicken Marinade

1.5 pounds Boneless, Skinless Chicken Breasts (Fresh and high quality for best results)
3 tablespoons Extra Virgin Olive Oil (For marinating the chicken)
3-4 cloves Garlic, minced (Adds robust flavor)
1 teaspoon Ground Cumin (For earthy flavor)
1 teaspoon Ground Coriander (Adds complexity)
1 teaspoon Smoked Paprika (For smokiness)
1 teaspoon Salt (Adjust to taste)
Black pepper, to taste

For the Caramelized Onion Hummus

1 can (15 ounces) Chickpeas, drained and rinsed (Main ingredient for hummus)
2 medium Onions, finely sliced (For caramelizing)
2 tablespoons Fresh Lemon Juice (Adds acidity)
3 tablespoons Tahini (For creaminess)
2-3 tablespoons Water (To adjust consistency)
Salt, to taste

For Garnish

2 tablespoons Fresh Parsley, chopped (For garnish)

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Instructions

Prepare the marinade: In a medium bowl, combine the olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Mix thoroughly to create an evenly blended marinade for the chicken.
Marinate the chicken: Place the boneless skinless chicken breasts in a resealable bag or a shallow dish. Pour the prepared marinade over the chicken, seal the bag or cover the dish, and refrigerate for at least 30 minutes to allow the flavors to penetrate.
Caramelize the onions: Heat olive oil in a skillet over medium-low heat. Add the thinly sliced onions and cook slowly, stirring occasionally, for 20-25 minutes until the onions turn golden brown and are deeply caramelized, which adds rich sweetness to the hummus.
Blend the hummus: Transfer the caramelized onions to a food processor. Add the drained and rinsed chickpeas, fresh lemon juice, tahini, and salt. Blend until smooth, gradually adding water as needed to achieve a creamy, spreadable consistency.
Grill the chicken: Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until the chicken is cooked through and has nice grill marks.
Rest and serve: Let the grilled chicken rest for 5 minutes to retain its juices. Slice the chicken and serve alongside the caramelized onion hummus, garnished with chopped fresh parsley for an added burst of color and flavor.

Notes

Marinating the chicken overnight will result in even more flavorful and tender meat.
If a grill is not available, the chicken can be cooked on a grill pan or skillet on the stovetop.
Adjust the amount of water in the hummus to get your desired thickness; it should be creamy but not too runny.
For a smoky flavor boost, consider adding a pinch of smoked paprika to the hummus as well.
Leftover hummus can be stored in an airtight container in the refrigerator for up to 3 days.