Recipe of the week: Grilled Chicken with Chermoula sauce and chili lime corn Part 1: Ingredients Recipe
Recipe of the week: Grilled Chicken with Chermoula sauce and chili lime corn Part 1: Ingredients
For our first installment of Cooking with Ashley we’re making Grilled Chicken with Chermoula sauce and roasted chili lime corn.
Back in my restaurant days I worked at a place that made the most fantastic chermoula sauce, they’ve been closed for a few years now and since the recipe that I had from there is long since gone it’s taken me a while and a few trials to get it just right.. Here we have it.. (in my eyes) the perfect garlic chermoula sauce.
- Garlic Chermoula sauce
- 1/2 cup plain Greek style yogurt
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne
- 1 tablespoon lemon juice
- 1/4 cup chopped fresh cilantro (Or Parsley which is what I’m using since I HATE cilantro)
- Chicken
- 4 boneless, skinless chicken breasts about 1 ½ pounds
- 1 teaspoon smoked paprika
- 1 teaspoon brown sugar
- 1 teaspoon grated lemon peel
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- The corn recipe is by Tyler Florence (who is my #1 favorite Italian TV chef *swoon*)
- Roasted Corn with Chili Lime Butter
- 6 ears fresh corn, unhusked
- 1/4 pound butter (1 stick), room temperature
- 2 teaspoons chili powder
- 1 lime, zested
- 1 lime, cut into wedges
So here’s the list of what y’all are going to need and tomorrow, we cook.