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This recipe uses the following spices:

Grilled Marinated Chicken with Quinoa-Vegetable Pilaf


For chicken:
2 lbs. boneless, skinless chicken
1/3 cup olive oil
3 Tbsp. lemon juice
3 Tbsp. seasoned rice vinegar
3 Tbsp. The Spice Hunter Poultry Grill Shakers

For pilaf:
2 Tbsp. olive oil
1/3 cup diced red onion
2 Tbsp. The Spice Hunter Freeze-Dried Shallots
1 Tbsp. plus 1 ½ tsp. The Spice Hunter Poultry Grill Shakers
3/4 cup julienned carrots
1/3 cup diced celery
1 1/2 cup diced red and yellow bell peppers
1 1/2 cups chicken broth
3/4 cup quinoa, rinsed and drained


Combine olive oil, lemon juice, vinegar and 3 Tbsp. Poultry Grill Shakers in a large zip-top bag or a large bowl. Add chicken and turn to coat with marinade. Refrigerate for 1 to 2 hours before grilling as desired. Serve over Quinoa-Vegetable Pilaf.

To prepare pilaf, heat oil in a saucepan over medium heat, add onion and sauté for about 5 minutes or until slightly softened. Add remaining pilaf ingredients to pan. Increase heat to high, bring to a boil, cover, reduce heat and simmer 15 minutes or until liquid is absorbed. Fluff with fork before serving.