Grilled Dukkah-Crusted Chicken with Lemon Hummus Recipe

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Sharlene Henry Modified: March 25, 2022
Grilled Dukkah-Crusted Chicken with Lemon Hummus Recipe

How To Make Grilled Dukkah-Crusted Chicken with Lemon Hummus

An Egyptian mix of nuts and herbs adds deep flavors to this dukkah-crusted chicken. This smoky, juicy dish is served with greens and hummus on the side.

Preparation: 20 minutes
Cooking: 30 minutes
Marinate Time: 1 hour
Total: 1 hour 50 minutes

Serves:

Ingredients

For Lime Marinade:

  • ¼cuplime juice,from about 2 limes
  • ¼tspsalt
  • pinch black pepper
  • ½cupolive oil,(plus 2 tbsp)
  • 4tsphoney
  • ½cupfresh cilantro leaves,packed

For Chicken:

  • 4chicken legs,bone in, skin on, thighs and drumsticks attached, or 2 drumsticks and 2 thighs
  • 2chicken breasts,bone in, skin on
  • 1tspsalt
  • ¼tspblack pepper
  • 5tbspdukkah,divided
  • oil,for the grill grates
  • ¼cuppomegranate seeds,for garnish, optional
  • 6smallpita rounds,for serving

For Hummus:

  • 1clovegarlic,finely sliced
  • ½tspsalt
  • 7tbsplemon juice,(from 2 to 3 lemons), to taste
  • 3tbsptahini
  • ¼cupwater,plus more as needed
  • 30ozchickpeas,(2 cans), drained and rinsed
  • ½tspground cumin
  • 2tbspolive oil

For Greens:

  • 3handfuls of baby arugula
  • 1handful fresh mint leaves
  • 1persian cucumber,sliced

Instructions

  1. In a blender, puree the lime juice, salt, pepper, oil, honey, and cilantro leaves until smooth. Set aside 3 tablespoons to dress the salad.

  2. Sprinkle the chicken on both sides with salt, pepper, and 2 tablespoons of the dukkah. Press the dukkah into the chicken. Reserve the rest of the dukkah for sprinkling on the cooked chicken.

  3. In a bowl, toss the chicken with the remaining marinade. Cover and refrigerate for 1 hour or up to overnight.

  4. In a small bowl, stir together the garlic, salt, and lemon juice. Let it sit for 10 minutes (this takes the raw edge off the garlic).

  5. In a food processor, puree the garlic and lemon mixture with the tahini until smooth. Add the water and process again.

  6. Add the chickpeas, cumin, and oil and puree again for at least 1 minute, to obtain a smooth texture.

  7. Taste and add more salt or lemon juice, if desired.  Thin with water if necessary to create a spreading consistency.

  8. Build a two-level fire by mounding the coals on one side of the grill, and leave the second side empty. When the coals are hot, with a pair of tongs, dip a folded square of paper towel in oil and generously oil the grates.

  9. If using a gas grill, heat one side to high heat and the other to medium-low heat.

  10. Remove the chicken from the marinade. Place the pieces on the hot side of the grill with the skin sides against the grates.

  11. Cook them for1 to 2 minutes, just long enough for the skin to show the grill marks. Turn the chicken over and sear briefly on the other side. The exact timing will depend on the heat of the particular grill.

  12. Move the chicken to the cooler side of the grill. Continue to cook with the skin side up, turning once or twice, until the temperature in the thickest part of the chicken registers 165 degrees F.

  13. Transfer to a platter and let rest for 10 minutes. While it is resting, warm the pita on the grill for a few minutes.

  14. Toss the greens with the dressing: In a bowl, toss the arugula, mint, and cucumber with the reserved 3 tablespoons of the dressing.

  15. On a platter or on individual plates, spread a spoonful of hummus on one side. Arrange the chicken and greens on the platter.

  16. Sprinkle the chicken with more dukkah and the pomegranate seeds, and serve.

Nutrition

  • Calories: 1643.40kcal
  • Fat: 90.19g
  • Saturated Fat: 17.18g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 44.88g
  • Polyunsaturated Fat: 20.53g
  • Carbohydrates: 127.71g
  • Fiber: 23.21g
  • Sugar: 21.68g
  • Protein: 86.73g
  • Cholesterol: 250.40mg
  • Sodium: 1166.94mg
  • Calcium: 182.88mg
  • Potassium: 1876.07mg
  • Iron: 11.18mg
  • Vitamin A: 92.59µg
  • Vitamin C: 18.07mg
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