Middle Eastern Grilled Chicken with Toum

5 from 4 votes

Middle Eastern Grilled Chicken with Toum

This super tender, super juicy, Middle Eastern Grilled Chicken with Toum (a delicious Lebanese garlic spread) and roasted cherry tomatoes is one of those fabulous meals you'll find yourself craving again and again!

Prep Time45

Cook Time22

Total Time1 7

Course: Grilled Entrees, Main Course

Cuisine: Middle Eastern

Keyword: Middle Eastern Grilled Chicken, Toum

Servings:

Calories: 270kcal

Author: Chris Scheuer

Ingredients

For the toum:

6 medium-size garlic cloves
2 large egg whites
zest of one medium-size lemon
2 tablespoons fresh lemon juice
1 ½ cups neutral-flavored oil like grapeseed, avocado, sunflower, safflower, canola or vegetable oil

For the marinade:

3 tablespoons fresh lemon juice
2 tablespoons tomato paste
1 tablespoon ground coriander
1 teaspoon mild paprika
3 tablespoons extra virgin olive oil
2½ pounds skinless boneless chicken thighs

For the roasted cherry tomatoes:

1 pint cherry tomatoes
½ cup pitted Kalamata olives
2 tablespoons extra virgin olive oil
½ teaspoon garlic salt
½ teaspoon fresh ground black pepper

For serving:

½ cup Greek yogurt
4-6 naan warmed see Café Tips above in the post for how to make store-bought naan come alive
fresh cilantro and/or oregano sprigs for garnish

US Customary - Metric

Instructions

For the toum:

Process garlic, egg whites, lemon zest and lemon juice in a food processor or blender until frothy and smooth. With motor running, slowly stream in half of the oil.
Scrape down the sides of the food processor then continue to blend, slowly adding the rest of the oil. The mixture should thicken and become light and airy. Season with salt, to taste. Cover and chill if not using right away.

For the marinade:

Combine ¼ cup of the prepared toum, lemon juice, tomato paste, coriander, paprika, and 3 tablespoons of olive oil in a large ziplock style bag. Squeeze the bag to mix the ingredients.

For the chicken:

Slice chicken thighs into 1-inch strips lengthwise. Add to the bag with the marinade, seal bag, and massage marinade into the chicken. Chill at least 3 hours and up to 12 hours.
Prepare a grill for medium-high heat then oil the grate. Thread chicken onto skewers, folding pieces back and forth accordion-style so they pile onto themselves. Season the skewers generously with salt and fresh ground pepper.
Grill, turning occasionally until browned and beginning to char in spots, 10–12 minutes. Leave the grill on for the tomatoes.

For the roasted cherry tomatoes:

While the chicken is resting prepare the cherry tomatoes by combining tomatoes, olives, olive oil, garlic salt and pepper on a foil-lined sheet pan.
Place sheet pan on the grill and roast tomato mixture for 5-8 minutes, stirring once halfway through. Tomatoes should be shiny, but not bursting open.

For serving:

Combine ½ cup of the toum with ½ cup Greek yogurt and stirl until nice and smooth. Reserve the remaining toum for another use (see the post above). Serve chicken with pitas, toum/yogurt mixture, Zhoug (optional), lemon wedges, and fresh cilantro sprigs.

Notes

See Café Tips above in the post for more detailed instructions and tips.

Nutritional info does not include Toum.

Adapted from Bon Appetit.

Nutrition