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Friday, May 3, 2013

Grilled Chili Chicken with Spring Onions

I have writers block.  Yep.... it's true.  I sat down to write this post over 30 minutes ago and I have written and erased at least 5 different starts to a paragraph!!  I know I don't  have to say anything really, but it's just frustrating when you want to sit down to write something and nothing comes to you.  Or something comes and you write it down and it sounds really dumb.  Anyway, I'm having one of those moments right now, so I thought if I just made the confession and rambled on a few minutes about it, I would have enough typed out to satisfy me.... and what do you know... it worked :)

This is yet another really simple meal to put together.  And let me tell you, it is quite delicious too!!  I would say that this was one of my favorite grilled chicken recipes in a while.  Maybe it was the simplicity?  Maybe it was the grilled green onions?  I don't know.. it was just really really really REALLY good :)

Grilled Chili Chicken with Spring Onions
Adapted from
- Serves 2 -
Printable Recipe 
2 boneless, skinless chicken breasts
1/4 cup Greek yogurt
1 garlic clove, crushed
1 Tablespoons paprika (I used Hungarian Sweet)
1/2 teaspoon ground chipotle powder
1/2 teaspoon ground cumin
2 Tablespoons lime juice
1/8 teaspoon cayenne
olive oil
1 bunch green onions
salt and pepper

Mix together the yogurt, garlic, paprika, chipotle powder, cumin, lime juice and cayenne until well combined.  Rinse the chicken and pat dry with a paper towel.  Place in shallow dish or resealable plastic bag and pour the yogurt mixture over.  Cover/seal and place in refrigerator for 2-4 hours (the longer the better on this one).

Preheat grill to 375 degrees F.  Remove chicken from marinade and shake off any excess.  Place directly over the fire and grill 8-10 minutes per side, or until the chicken reaches an internal temperature of 165 degrees F.  Remove and allow to rest while you grill the onions.

Place the onions in a single layer on a piece of aluminum or on a pan made for the grill.  Drizzle with olive oil and season liberally with salt and pepper.  Grill 5-6 minutes, turning once, or until they just start to soften.  Carefully remove from grill and serve alongside the chicken.  Enjoy!

One Year Ago:  Hoisin Wasabi Grilled Chicken
Two Years Ago:  Hummus Topped Tilapia
Three Years Ago:  Creamy Pesto Dip


Pam said...

The marinade sounds awesome and the chicken looks perfectly cooked. Love the spring onions too!

Yenta Mary said...

Sometimes, I could pontificate for days; other times, I'm lucky if I can drudge up 3 sentences. Some recipes - like this delicious one! - just speak for themselves ... :)

Tricia @ Saving room for dessert said...

Glad I'm not the only one who gets writers block from time to time. But your chicken looks delicious! Spring onions too - great idea.

StephenC said...

There you go again. Spring onions make my heart pit-a-pat. Chicken is always the same.

Big Dude said...

The chicken sounds delicious Jenn and while we grill lots of onions, I can't remember ever grilling whole green onions - I will try it though.

Lea Ann (Cooking On The Ranch) said...

I have to admit, I'm not a chicken breast fan, but with these ingredients, I'll be making this one. I even have everything on hand.

Cranberry Morning said...

I have everything needed (except the onions, but I think I can substitute) to make this for dinner tomorrow night. We're having temps in the low 70s!!! So I can grill out. YEA. Thanks for the recipe, Jenn.

Chris said...

This does sound good, especially if the farmers market has some spring onions this weekend! I've been using a LOT of Greek yogurt lately.