Grilled Chicken Breasts with North African Spice Paste

Ingredients for Grilled Chicken Breasts with North African Spice Paste

• 8 (2-inch-long) dried hot red chillies

• 2 tablespoons coriander seeds

• 1 tablespoon cumin seeds

• 1 tablespoon caraway seeds

• 2 tablespoons minced garlic

• 1 tablespoon black peppercorns

• 2 teaspoons kosher salt

• 80ml olive oil

• 4 large chicken breast halves with skin and bone (about 350g each)

• an electric coffee/spice grinder or a mortar and pestle

• a 17- by 12- by 3-inch disposable aluminum roasting pan (if using charcoal)

How to make Grilled Chicken Breasts with North African Spice Paste

Prepare grill for direct-heat cooking with medium-hot charcoal.

Coarsely grind chillies, spice seeds, garlic, and peppercorns in grinder or with mortar and pestle, then stir together with salt and oil in a bowl to form a spice paste. Rub paste all over chicken.

Oil grill rack, then grill chicken, skin sides down first, over coals, turning over occasionally and moving around if flare-ups occur, until browned, 4 to 5 minutes total.

Move chicken to area with no coals underneath, arranging chicken so that thicker sides are closest to coals, then cover with inverted roasting pan and grill, turning chicken over once, until just cooked through, 15 to 17 minutes. Transfer to a platter and let stand 5 minutes before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.