Grilled Chicken w/ Apple Salad



  • 2 tbsp. paprika
  • 2 tsp. ground coriander
  • 1 tsp. ground ginger
  • ¼ tsp. cayenne pepper
  • 1½ tsp. ground cumin
  • Kosher salt
  • pepper
  • 4 tbsp. fresh lemon juice
  • 2 tbsp. olive oil
  • 1 chicken
  • 1 tsp. Honey
  • 2 crisp red apples (such as Braeburn or Fuji)
  • 2 stalk celery
  • 3 scallions
  • 6 c. torn lettuce


  1. Heat the grill to medium-low. In a small bowl, combine the paprika, coriander, ginger, cayenne, 1 teaspoon cumin, and 1/2 teaspoon salt; stir in 2 tablespoons lemon juice and 1 tablespoon oil. Rub the spice mixture all over the chicken.
  2. Place the chicken on the grill bone-side down and cook, covered, for 15 minutes. Turn and cook, covered, until the chicken is golden brown and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 15 minutes more. Transfer to a cutting board and let rest for 5 minutes before cutting into pieces.
  3. While the chicken is cooking, in a large bowl, whisk together the honey, remaining 2 tablespoons lemon juice, 1 tablespoon oil, and 1/2 teaspoon cumin, and 1/4 teaspoon each salt and pepper. Add the apples, celery, and scallions and toss to coat. Fold in the lettuce and serve with the chicken.

Yield: 1 serving



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