Grilled Cardamom Chicken With Reverse Marinade Inspired By Laura Sorkin

1. 1

   Season the chicken thighs and zucchini with salt and pepper and toss with a little vegetable oil. Place on a grill heated to medium-high. Grill until browned on both sides and completely cooked through, about 10-15 minutes (maybe less for the zucchini).

2. 2

   While the chicken and zucchini are cooking, combine the olive oil, maple syrup, cardamom, lemon juice, onion and red pepper in a large bowl. When the chicken and zucchini are done, put them in the bowl with the sauce immediately and toss them gently to make sure the sauce covers all of the ingredients. Let it sit for about 30-60 minutes, turning occasionally to re-coat the meat.

3. 3

   Five minutes before serving, restart the grill and return the chicken and vegetables to it. Sear the meat on high heat for a few minutes. Place the meat and vegetables on a serving platter, pour the sauce from the bowl over the top and serve.

* Per serving · 4 servings · Values may vary.