Saudi Grilled Chicken with Date Glaze

Ingredients

• 4 pieces Chicken breasts
• 1/2 cup Pitted dates
• 2 tbsp Soy sauce
• 1 tbsp Lemon juice
• 2 cloves Garlic
• 1 tsp Ginger
• 2 tbsp Olive oil
• 1 tsp Cumin
• 1 tsp Paprika
• 1/2 tsp Cinnamon
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1In a blender, combine the 1/2 cup pitted dates, 2 tablespoons soy sauce, 1 tablespoon lemon juice, 2 cloves garlic, 1 teaspoon ginger, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend these ingredients until the mixture is completely smooth.
2. 2Place the 4 pieces of chicken breasts in a medium bowl or a 1-gallon resealable bag. Pour the blended date mixture over the chicken, ensuring all pieces are fully coated. Cover the bowl tightly or seal the bag, and refrigerate for at least 30 minutes, and up to 4 hours, to allow the flavors to penetrate the chicken.
3. 3Preheat your outdoor grill to medium heat, aiming for a temperature range of 350°F to 400°F (175°C to 200°C).
4. 4Lightly brush the grill grates with the 2 tablespoons of olive oil to prevent the chicken from sticking.
5. 5Carefully place the 4 pieces of marinated chicken breasts on the preheated grill. Grill for 6 to 8 minutes on the first side. Then, flip the chicken breasts and grill for another 6 to 8 minutes on the second side. During the last 2-3 minutes of grilling, baste the chicken with any remaining marinade from the bowl or bag to build up the glaze.
6. 6The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of a breast. The juices should also run clear when a piece is pierced with a knife.
7. 7Remove the cooked chicken breasts from the grill and place them on a clean plate or cutting board. Let the chicken rest for 5 minutes before slicing or serving. This resting period allows the juices to redistribute throughout the meat, making the chicken more tender and moist.

Related Guides