Grilled Chicken With Smoked Portobello Salt

It all started with the carrots. I saw these really pretty petite carrots in the store and I just had to buy them, even without a plan. They were too adorable to do anything but roast them so I figured they would go lovely with some grilled chicken. I’ve been ranging pretty low on the creativity scale lately due to a tremendously demanding job on top of my other full time job (mom to a tenacious toddler). I have been trying to think of ways to still be creative, but also keep things simple. One way to do so, is to simply look in your cabinets and see what you can use.


If you’re like me, you have dozens (or 100+) spices and condiments that you bought for one reason or another and they have been sitting, hiding, lurking in the shadows of the back of your spice drawer, waiting for you to shine light on them. I should note- they say you should toss spices after six months. I don’t, but “they” say you should. I don’t know anyone who does, but the quality does diminish substantially. With that in mind, I found some wonderful smoked portobello salt that my in-laws gave us as a gift after a trip to Ohio that we used before and was awesome. Perfect! I decided I’d make an earthy grilled chicken to go alongside some roasted carrots and baby potatoes. This recipe turned out great and was suuuuper easy. If you don’t have this particular salt- don’t worry. This recipe is more to inspire you to see what you do have and improvise. Use those spices!


  • 1 package chicken griller pieces (or buy a whole chicken and butcher it yourself. save some $)
  • 1 C apple cider vinegar
  • 1/2 C avocodo oil
  •  1 egg
  • 1 T dried thyme
  • 1 tsp smoked portobello salt
  • 1/4 tsp coriander
  • 1/4 tsp black pepper
  • baby potatoes
  • adorable roasting carrots
  • olive oil
  • kosher or sea salt

Heat a charcoal grill (if you have one, or gas if not. I just like charcoal). In a large bowl, combine vinegar, avocado oil, egg, thyme, portobello salt, coriander and black pepper. Whisk. Clean and trim the chicken and place in the marinade. Refrigerate until ready to grill.

In the meantime, preheat oven to 350°.  Place carrots and potatoes on a baking sheet. Coat evenly with olive oil and sprinkle with kosher/sea salt. Bake about 15-20 minutes, until fork tender and remove.

When the grill is ready, grill the chicken until about 160°. Remove and set on a platter to rest. Plate with the roasted veggies and enjoy!


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