BERBER-SPICED CHICKEN BREASTS
Here's an easy way to add a bunch of flavor to chicken breasts you plan to grill. You'll need at least an hour marinating time. Recipe from Saveur by chef Steven Raichlen.
Provided by Pinay0618
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a food processor, combine all of the ingredients except the chicken and lemon wedges and process to a paste. Spread the paste all over the chicken and refrigerate for at least 1 hour or up to 4 hours.
- Light a charcoal grill. When the coals are hot, move them to one side of the grill to create a high-heat zone. Oil the grate and place the chicken on it, skin side up, opposite the coals. Cover and grill the chicken until browned and just cooked through, about 30 minutes. Turn the breasts over and grill over high heat until the skin is crisp and lightly charred, about 2 minutes longer. Let the breasts rest for 5 minutes, then serve with lemon wedges.
Nutrition Facts : Calories 246.7, Fat 17.6, SaturatedFat 3.5, Cholesterol 46.4, Sodium 921.2, Carbohydrate 7.3, Fiber 2.8, Sugar 1.6, Protein 16.4
BERBER SPICED CHICKEN BREASTS
Steps:
- Chicken Chef Recipes Made Easy F&W Staff Favorite Grilled Chicken Recipes MORE ∨ 3 garlic cloves, quartered 1 small onion, coarsely chopped One 1-inch piece of fresh ginger, peeled and chopped 3 tablespoons sweet paprika 2 teaspoons kosher salt 1 teaspoon ground coriander 1 teaspoon freshly ground pepper 1 teaspoon finely grated lemon zest 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 3 tablespoons fresh lemon juice 3 tablespoons extra-virgin olive oil Four chicken breast halves on the bone with skin (2 pounds) Lemon wedges, for serving In a food processor, combine all of the ingredients except the chicken and lemon wedges and process to a paste. Spread the paste all over the chicken and refrigerate for at least 1 hour or up to 4 hours. Light a charcoal grill. When the coals are hot, move them to one side of the grill to create a high-heat zone. Oil the grate and place the chicken on it, skin side up, opposite the coals. Cover and grill the chicken until browned and just cooked through, about 30 minutes. Turn the breasts over and grill over high heat until the skin is crisp and lightly charred, about 2 minutes longer. Let the breasts rest for 5 minutes, then serve with lemon wedges. SUGGESTED PAIRING Mediterranean reds often have a spicy note that pairs well with the North African spices on this chicken. North African wines are ideal, but hard to find; instead, look for reds from the Jumilla region in Spain. FROM RECIPE OF THE DAY MAY 2010 ARCHIVE, MEMORIAL DAY COOKOUT, PAIRING OF THE DAY: FEBRUARY 2008, 10 EASY WAYS TO MASTER THE GRILL PUBLISHED JUNE 2007
BERBER CHICKEN
A really spicy and delicious Middle Eastern/African chicken dish. I marinated this chicken overnight and removed it from the marinade a few hours before cooking to dry the skin so it would turn out crisp. Preparation time does not include marination or "chicken drying" time. It's great with a fruited rice.
Provided by Barb R
Categories Whole Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove giblets from chicken. Wash chicken and pat dry.
- In a bowl, combine all the ingredients. Place the chicken in a plastic bag, add the marinade and make sure the marinade penetrates underneath the skin and inside cavity. Refrigerate for at least four hours or overnight.
- Remove chicken from the marinade. Place in a rotisserie and cook according to manufacturer's instructions, or roast in 350F oven for 15 minutes a pound, or until cooked thoroughly.
- From Margarita's International Recipes.
Nutrition Facts : Calories 765.1, Fat 60.3, SaturatedFat 15.1, Cholesterol 213.9, Sodium 202.2, Carbohydrate 2.7, Fiber 0.8, Sugar 0.5, Protein 50.6
BERBER-SPICED CHICKEN BREASTS
Steps:
- In a food processor, combine all of the ingredients except the chicken and lemon wedges and process to a paste. Spread the paste all over the chicken and refrigerate for at least 1 hour or up to 4 hours. Light a charcoal grill. When the coals are hot, move them to one side of the grill to create a high-heat zone. Oil the grate and place the chicken on it, skin side up, opposite the coals. Cover and grill the chicken until browned and just cooked through, about 30 minutes. Turn the breasts over and grill over high heat until the skin is crisp and lightly charred, about 2 minutes longer. Let the breasts rest for 5 minutes, then serve with lemon wedges.
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