By Dane Feldman
Photo by Dane Feldman.
Grilled chicken is one of the greatest meals for summer, especially because there are so many different ways to cook it. This one has some dry heat to it, which pairs with the sweetness of the caramelized onions.
What you’ll need for the chicken:
3 1/2 lbs chicken breast
1/8 cup salt
4 cups water
3/4 tbsp berbere seasoning
1 tbsp olive oil
1/4 tsp sugar
Juice of 1/2 lime
Brine the chicken by combining the salt and water in a large bag. Add the chicken and shake to coat. Let sit for 30 minutes.
In a jar, combine the berbere, olive oil, lime juice, and sugar. Shake well and set aside. Pour out the brine but leave the chicken in the bag. Pour in the marinade over the chicken and shake to coat again. Let sit for 15 minutes before grilling.
What you’ll need:
1/2 lb berbere grilled chicken
1/2 Spanish onion
1/2 tsp garlic, crushed
1 slice provolone cheese
2 slices whole wheat panella bread
Heat some olive oil in a skillet and add the garlic. Stir in the onions and cook on low heat until the onions caramelize.
Toast the bread and thinly slice the chicken. Lay the chicken on top of one slice of bread and add the cheese. Place the onion on top of the cheese and add the second slice of bread. Heat covered in the skillet until the cheese melts and serve.