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Chicken Filet Recipe

Name: Denj restaurant and bars Chicken Filet Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lbs boneless skinless chicken breasts or thighs, trimmed and cut into 1- to 1.5-inch cubes; 1 cups plain full-fat yogurt (or Greek yogurt); 2 tbs fresh lemon juice; 2 tbs extra-virgin olive oil; 3 tsp garlic, minced (about 3 cloves); 1 tsp saffron threads; 1 tbs hot water (to bloom saffron); 1 tsp ground cumin; 1 tsp sweet paprika; 0.5 tsp ground coriander; 1.5 tsp salt; 0.5 tsp black pepper; 1 cups zucchini, cut into 1/2-inch thick half-moons; 1 each red bell pepper, cut into 1.5-inch pieces; 0.5 each red onion, cut into wedges (separate layers); 1 cups baby tomatoes or cherry tomatoes; 2 tbs olive oil (for vegetables); 1 tsp dried oregano; 0.5 tsp salt (for vegetables); 0.25 tsp black pepper (for vegetables); 8 each metal or soaked wooden skewers (8–10); 2 tbs fresh parsley, chopped; 4 each lemon wedges; 1 tbs extra-virgin olive oil (optional drizzle)

Inspired by Denj restaurant and bar

Time1h

Serves4

Tender skewers of marinated chicken filet infused with saffron, served grilled seasonal vegetables.

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Ingredients

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Marinated Chicken

1 lbs boneless skinless chicken breasts or thighs, trimmed and cut into 1- to 1.5-inch cubes

1 cups plain full-fat yogurt (or Greek yogurt)

2 tbs fresh lemon juice

2 tbs extra-virgin olive oil

3 tsp garlic, minced (about 3 cloves)

1 tsp saffron threads

1 tbs hot water (to bloom saffron)

1 tsp Ground cumin

1 tsp sweet paprika

1/2 tsp Ground coriander

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

Skewers & Grill Vegetables

1 cups zucchini, cut into 1/2-inch thick half-moons

1 each red bell pepper, cut into 1.5-inch pieces

1/2 each red onion, cut into wedges (separate layers)

1 cups baby tomatoes or cherry tomatoes

2 tbs olive oil (for vegetables)

1 tsp Dried oregano

1/2 tsp salt (for vegetables)

1/4 tsp black pepper (for vegetables)

8 each metal or soaked wooden skewers (8–10)

Finish & Garnish

2 tbs Fresh parsley, chopped

4 each lemon wedges

1 tbs extra-virgin olive oil (optional drizzle)

Method

Marinated Chicken

Bloom saffron

Place saffron threads in a small bowl and pour 1 tablespoon hot (not boiling) water over them. Let steep for 5–10 minutes until fragrant and deeply colored.

In a medium bowl combine yogurt, lemon juice, 2 tablespoons olive oil, minced garlic, bloomed saffron with its liquid, cumin, paprika, ground coriander, 1.5 teaspoons salt, and 1/2 teaspoon black pepper. Whisk until smooth.

Add the cubed chicken to the marinade, toss to coat thoroughly, cover and refrigerate for at least 1 hour and up to 6 hours (overnight will give more flavor but for tender chicken avoid much longer than 12 hours).

Skewers & Grill Vegetables

If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Preheat grill to medium-high (about 400°F / 200°C) or heat a grill pan over medium-high heat.

While the grill warms, place zucchini, bell pepper pieces, red onion wedges, and tomatoes in a bowl. Toss with 2 tablespoons olive oil, 1 teaspoon dried oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper until evenly coated.

Thread marinated chicken pieces onto skewers, leaving a little space between pieces for even cooking. On separate skewers, alternate vegetables as desired (zucchini, pepper, onion, tomato). Aim for balanced weight so skewers cook evenly.

Brush or lightly oil grill grates. Place chicken skewers and vegetable skewers on the preheated grill. Grill chicken skewers 10–12 minutes total, turning every 2–3 minutes so all sides get char marks and cook through. Internal temperature should reach 165°F (74°C). Grill vegetable skewers 8–10 minutes, turning occasionally, until tender-crisp and slightly charred. If using a grill pan, press down gently and rotate as needed to get even browning.

If vegetables are cooking faster than chicken, move them to a cooler zone on the grill or remove and keep warm. If chicken is charring too quickly, reduce heat or move to indirect heat to finish cooking.

Finish & Garnish

Remove skewers from the grill and let rest 3–4 minutes. Transfer to a serving platter.

Sprinkle chopped parsley over the skewers, drizzle with 1 tablespoon olive oil if desired and serve with lemon wedges for squeezing over the chicken and vegetables.