Grilled Lemon Chicken with Herb Couscous

If you love the fresh flavor of lemon and perfectly grilled chicken, then this recipe can't be beat. The chicken is rounded out with herb couscous for the perfect combination for spring and summer.

 

 

 

 

Ingredients:

1 (4-lb.) whole Chicken, cut into 6 pieces (leg quarters, breasts, and wings)
2 medium Garlic cloves, minced
2 tablespoons Dijon mustard
1 tablespoon Honey
2 teaspoons Lemon zest plus 1/2 cup fresh juice (from 3 lemons)
3/4 cup plus 2 Tbsp. Olive oil
1 teaspoon Black pepper
2 teaspoons Kosher salt, divided
2 cups uncooked Israeli couscous
2 Lemons, halved crosswise
2 small Cucumbers, chopped (2 cups)
1/4 cup chopped fresh flat-leaf Parsley
2 tablespoons chopped fresh Mint

 

Directions:

  1. Cut chicken wings at joints, separating flats, drumettes, and tips. Discard tips. Set aside 8 remaining chicken pieces. Stir together garlic, mustard, honey, lemon zest, and juice. Whisk in oil until emulsified. Whisk in pepper and 1 teaspoon of salt.
  2. Place chicken in a large bowl. Add 3/4 cup garlic-lemon mixture (reserving the remaining mixture in a separate bowl); toss to coat. Cover bowl with plastic wrap; chill 1 hour.
  3. Meanwhile, bring a large pot of water to a boil over high. Add couscous, and return to a boil. Reduce heat to medium. Simmer, stirring occasionally, until couscous is tender, about 10 minutes. Drain; transfer to a large bowl. Cool for 10 minutes. Add remaining 3/4 cup garlic-lemon mixture to couscous; toss to coat. Cover; chill until ready to serve or up to 1 day.
  4. Preheat a gas grill to medium (350°F to 400°F). Using tongs, transfer chicken from the marinade to a plate, letting excess drip off (discard marinade). Sprinkle evenly with 1/2 teaspoon of salt. Using tongs, transfer chicken to unoiled grates, skin sides down. Grill, uncovered until a thermometer inserted in the thickest portion of thighs registers 165°F (13 to 14 minutes per side for legs and breasts and 10 minutes per side for wings). Add lemon halves, and cut sides down, to grate the whole chicken cooks; grill until charred, 2 minutes. Let the chicken rest for 10 minutes.
  5. Stir cucumbers, parsley, mint, and remaining 1/2 teaspoon salt into the couscous mixture. Divide couscous, chicken, and charred lemons among 4 plates.

Recipe source: https://www.southernliving.com/recipes/grilled-lemon-chicken-herb-couscous

Lemon Crinkle Cookies

Here is a delicious cookie recipe that will melt in your mouth, perfect to add to the kid’s lunch box.

 

 

 

Ingredients:

2 1/3 cups All-purpose flour
3/4 teaspoon Baking powder
1/2 teaspoon Baking soda
1/4 teaspoon Ground turmeric
1/2 teaspoon Kosher salt
1 cup Granulated sugar, divided
2 tablespoon Lemon zest
1/2 cup Unsalted butter softened
1 Large egg, room temperature
1 Large egg yolk, room temperature
1/4 cup Lemon juice
1 1/2 teaspoon Vanilla extract
1 1/2 cups Powdered sugar

Directions:

  1.  In a medium bowl, whisk together the flour, baking powder, baking soda, ground turmeric, and salt until evenly combined. Set aside.
  2.  In the bowl of a stand mixer fitted with a paddle attachment, combine 3/4 cup of sugar and the lemon zest. Rub the mixture between your fingers to release the lemon oils into the sugar. Add the butter and beat on medium speed until light and fluffy, 3 to 4 minutes. Add the egg, egg yolk, lemon juice, and vanilla, and beat on medium speed until incorporated for about 30 seconds. With the mixer on medium-low speed, gradually add the flour mixture, beating until just combined. Cover dough and chill for at least 1 hour or up to overnight.
  3.  Preheat the oven to 350°F. Line a baking sheet with parchment paper. Place the powdered sugar in a medium bowl. Place the remaining 1/4 cup of granulated sugar in another medium bowl.
  4. Using a 1½-inch scoop, drop 1 dough ball (about 1½ tablespoons) into the bowl of granulated sugar and roll to coat. Place in the bowl of powdered sugar and roll to heavily coat; transfer to the prepared baking sheet. Repeat until the baking sheet has 6 to 7 dough balls, spaced at least 2 inches apart.
  5. Bake until the tops of the cookies are crackly and bottoms are lightly browned, 12 to 14 minutes. Let the cookies cool on the baking sheets for 2 minutes. Transfer to a wire rack to cool completely, about 30 minutes. Repeat the process with the remaining dough.

The cookies are best the day they’re baked but can be stored in an airtight container at room temperature for up to three days.

Recipe Source: https://www.thepioneerwoman.com/food-cooking/recipes/a42136142/lemon-crinkle-cookies-recipe/