Silan Grilled Chicken and Vegetables

Makes 4 Servings 


  • 4 tbsp. silan (date honey/syrup)
  • 2 tsp. balsamic vinegar
  • 2 tablespoon extra virgin olive oil
  • 2 large cloves garlic, grated
  • 4, 6 oz. boneless, skinless chicken breasts
  • 1 tsp. salt
  • Freshly cracked black pepper
  • 4 c. mixed vegetables of choice
  • 2 tbsp. tahini
  • 2 tbsp. lemon juice
  • Chopped fresh flat-leaf parsley to garnish

    Preparation Instructions

    1. In a small bowl, whisk to combine silan, vinegar, extra virgin olive oil and grated garlic.
    2. Divide the marinade equally in two large bowls or resealable bags.
    3. Add chicken to one bowl/bag and vegetables to the other. Allow chicken and vegetables to marinate for at least 30 minutes or overnight.
    4. Preheat a grill medium high heat. If using a oven broiler, preheat to high and use a grill pan or broiler pan.
    5. Once grill or broiler is hot, place chicken and vegetables on the grill or in oven. Cook chicken for 6 to 8 minutes per side or until the internal temp reaches 165-167°F. Remove from grill or pan, place on a platter and cover with foil to rest. Continue to cook vegetables 3 to 5 minutes more, until they are slightly charred and soft. Place vegetables on same platter as chicken.
    6. Combine tahini with lemon juice and 2 tablespoons of water; stir well. Drizzle tahini sauce over chicken and vegetables. Garnish with chopped parsley and serve immediately.
    Recipe by    Jamie Geller  of Kosher Network

    Recipe by Jamie Geller of Kosher Network

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