Monday, August 26, 2013

North African Grilled Chicken

This is a fantastic one!  The first night I made this we had someone that works with my husband over and he said that it was definitely the best chicken he has ever had!  That's when you know its a keeper!

I have made this a couple of times now and the last time I did, I cooked it in the oven; it was still great, but grilling just adds that extra dimension of flavor!

I adapted this recipe from Epicurious.  Enjoy!
- 1/2 tsp crushed red pepper flakes
-2 tbsp coriander seeds
-1 tbsp ground cumin
-1 1/2 tsp dill seed
-1 1/2 tsp fennel seed
-2 tbsp minced garlic {about 4-5 cloves}
-1 tbsp black peppercorns {you could use 1 tbsp ground black pepper}
-2 tsp salt
-5 tbsp olive oil
-4 to 6 chicken breasts with skin and bone  {or 3-4 lbs. other chicken on bone}
1. Use spice/coffee grinder or mortar & pestle to grind together all spices... pepper flakes, coriander seeds, cumin, dill seed, fennel seed and peppercorns.  {You could place them all in a zip-lock bag and crush with a rolling pin.}
2. In a small mixing bowl combine ground spices with salt, garlic and olive oil, mix well to combine.
3. Place chicken in an air-tight container.
4. Pour spice paste over chicken.
5. Rub spice paste all over chicken.
6. Cover and place chicken in refrigerator for at least 4 hours or up to 3 days to marinate.
7. Grill chicken over medium heat until the internal temperature has reached 165 degrees.
My husband thought it it was "burnt", but truly I thought it was perfect.  The chicken was moist and very flavorful!  Enjoy!
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