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circle-smallAll RecipesPoultry

Recipe by Jamie Purviance

Marinated Chicken and Quinoa Salad with Lemon and Mint

  • People

    Serves 4 to 6

  • Prep Time

    25 mins

  • Marinating Time

    2 to 4 h

  • Grilling Time

    8 to 12 mins

  • People

    Serves 4 to 6

  • Prep Time

    25 mins

  • Marinating Time

    2 to 4 h

  • Grilling Time

    8 to 12 mins

the Ingredients

  • Marinade
  • 2 tablespoons soy sauce
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 teaspoon ground cumin
  • 2 garlic cloves, minced
  • ½ teaspoon freshly ground black pepper
  •  
  • 4 boneless, skinless chicken breast halves, each about 6 ounces/170 grams
  • Quinoa
  • 3 cups / 720 milliliters low-sodium chicken broth
  • Extra-virgin olive oil
  • Kosher salt
  • 1 cup / 170 grams quinoa
  • ¼ cup / 60 milliliters fresh lemon juice
  • 3 scallions/spring onions (white and light green parts only), thinly sliced
  • 1 medium garlic clove, minced
  • ½ cup / 12 grams chopped fresh Italian parsley leaves
  • ¼ cup / 6 grams chopped fresh mint leaves
  • 1 teaspoon finely grated lemon zest
  • ¼ teaspoon hot pepper sauce (optional)
  • ¼ teaspoon freshly ground black pepper (optional)

Instructions

  • 01 In a medium bowl combine the marinade ingredients. Place the chicken in a large resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours.
  • 02 In a medium saucepan over medium-high heat, combine the broth, 1 tablespoon oil, and 1 teaspoon salt and bring to a boil. Add the quinoa and lemon juice and stir just until combined. Cover the saucepan, reduce the heat to low, and cook until all of the liquid is absorbed, about 15 minutes, stirring once or twice. Fluff the quinoa with a fork and transfer to a bowl. Add 1 tablespoon oil, ½ teaspoon salt, the scallions/spring onions, garlic, parsley, mint, and lemon zest and stir to combine. Taste and adjust the seasoning with more salt, hot pepper sauce, and pepper, if desired.
  • 03 While the quinoa cooks, prepare the grill for direct cooking over medium heat (350° to 450°F/180° to 230°C). 
  • 04 Brush the cooking grates clean. Remove the chicken from the bag and discard the marinade. Grill the chicken, smooth (skin) side down first, over direct medium heat,with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Transfer the chicken to a cutting board and cut crosswise into ½-inch/12-millimeter slices.
  • 05 Spread the quinoa on a large serving platter. Arrange the chicken slices in the center of the quinoa and serve immediately.
Ingredients
Instructions