Directions
Preheat the grill to medium-high heat.
On a tray or flat plate, drizzle the mushrooms and chicken with oil, salt, and the 2 tablespoons of Spark Herbs, turning to coat and season well.
On the hot grill, grill mushrooms until golden brown.
Grill the chicken until cooked through and nicely caramelized on the edges.
While the mushrooms and chicken are cooking, lightly oil the lemon wedges and grill on all sides.
Remove cooked items to a clean platter and allow the meat to rest for 8-12 minutes. Slice thickly on the bias when ready.
Serve with grilled lemons and more side dishes.
Recipe Note
Recipe Notes
The chicken and mushrooms can both be marinated overnight and up to 3 days with the oil and Spark Herb. Then season with salt when ready to grill.
Feel free to double the chicken and leave out the mushrooms or go all vegetable and double the mushrooms, leaving out the meat.
Variations and Ideas
Check out the Spark Pepper and Spark Salt grilled recipes to bring the feast together.
While the grill is on, you can also whip up some grilled pita and laffa breads.
Spark Pepper: Ribeye and Carrots
Spark Salt: Grilled Leeks
Grilled Za’atar Pita
