Grilled Chicken with Garlic and Walnut Sauce Recipe

Name: Grilled Chicken with Garlic and Walnut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chickens (2 1/2 pounds each), quartered, well rinsed, and patted dry; Salt and freshly ground black pepper, to taste; 1/2 cup olive oil; 3/4 cup fresh lemon juice; 3 cloves garlic, minced; 8 sprigs fresh tarragon, stems crushed with the back of a knife; 1 1/2 cups walnut pieces; 5 cloves garlic, peeled; 1/2 cup chopped fresh cilantro; 1 cup chicken stock or canned broth, warm (not hot); 3 to 4 tablespoons fresh lemon juice; Salt, to taste; 1/4 teaspoon ground coriander; 1/4 teaspoon ground fenugreek; 1/4 teaspoon cayenne pepper; 1/2 teaspoon ground turmeric

Servings: persons

2 chickens (2 1/2 pounds each), quartered, well rinsed, and patted dry
Salt and freshly ground black pepper, to taste
1/2 cup olive oil
3/4 cup fresh lemon juice
3 cloves garlic, minced
8 sprigs fresh tarragon, stems crushed with the back of a knife
1 1/2 cups walnut pieces
5 cloves garlic, peeled
1/2 cup chopped fresh cilantro
1 cup chicken stock or canned broth, warm (not hot)
3 to 4 tablespoons fresh lemon juice
Salt, to taste
1/4 teaspoon ground coriander
1/4 teaspoon ground fenugreek
1/4 teaspoon cayenne pepper
1/2 teaspoon ground turmeric

1
Rub the chicken pieces thoroughly with salt and pepper.
2
Combine the olive oil, lemon juice, garlic, tarragon, and additional salt and pepper in a shallow dish.
3
Add the chicken and turn to coat with the marinade.
4
Cover and refrigerate for at least 6 hours, turning occasionally.
5
In a food processor, combine the walnuts, garlic, and 1/4 cup of the cilantro.
6
Process until the walnuts are finely ground.
7
Transfer to a bowl and stir in the stock, lemon juice to taste, salt, coriander, fenugreek, cayenne, turmeric, and the remaining cilantro.
8
Let the sauce stand at room temperature, covered, for at least 2 hours before serving.
9
Prepare the coals for grilling until coated with white ash, or preheat the broiler.
10
Oil the grill or broiler rack.
11
Remove the chicken from the marinade and, without drying, grill or broil it 3 to 4 inches from the heat, turning a few times and basting with the marinade.
12
The chicken is ready when the juices run clear when the thickest part of the thing is pricked with a skewer, after about 30 minutes.
13
Serve the chicken with the sauce in a sauceboat.

1088

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 chickens (2 1/2 pounds each), quartered, well rinsed, and patted dry, Salt and freshly ground black pepper, to taste, 1/2 cup olive oil, 3/4 cup fresh lemon juice, and more.

Yes, Grilled Chicken with Garlic and Walnut Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Chicken with Garlic and Walnut Sauce

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