GRILLED CHICKEN BREASTS WITH NORTH AFRICAN SPICE PASTE
Categories Chicken Pepper Marinate Backyard BBQ Dinner Spice Grill/Barbecue Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Prepare grill for direct-heat cooking with medium-hot charcoal.
- Coarsely grind chiles, 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.
GRILLED FIVE SPICE CHICKEN
Chinese 5-spice powder has a proven track record of awesomeness when combined with smoky, caramelized meats. This grilled five spice chicken recipe is a great example.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken
Time 7h2m
Yield 6
Number Of Ingredients 13
Steps:
- Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
- Whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. Pour into a resealable plastic bag. Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for 6 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Reserve marinade mixture in a small bowl.
- Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. Set aside.
- Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with reserved marinade mixture, and move to indirect heat.
- Grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
- Drizzle vinegar lime juice mixture over the chicken and serve.
Nutrition Facts : Calories 484.2 calories, Carbohydrate 4.4 g, Cholesterol 166.1 mg, Fat 27.3 g, Fiber 0.4 g, Protein 53 g, SaturatedFat 7.6 g, Sodium 457.9 mg, Sugar 0.8 g
NORTH AFRICAN SPICED CHICKEN
Make and share this North African Spiced Chicken recipe from Food.com.
Provided by CaliforniaJan
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the grill to medium-high.
- Combine all the spices in a small bowl. Brush both sides of fish fillets or chicken breasts with oil. Rub 1 side of the chicken breasts with the rub and grill, rub side down, until golden brown and a crust has formed, about 4 minutes. Flip over and continue cooking for 3 to 5 minutes.
GRILLED CHICKEN BREASTS WITH NORTH AFRICAN SPICE PASTE
Though there are plenty of chiles in this paste, they don't overpower it. The aromatic bite of coriander, the earthiness of cumin and the licorice trace of caraway seeds create a pleasingly complex flavor. This paste is also delicious with pork. (So says Gourmet Magazine. ;)) Chicken rubbed with spice paste can marinate, covered and chilled, up to 4 hours before grilling. Spice paste keeps, covered and chilled, up to 1 week. See notes below for directions using a gas grill. SPECIAL EQUIPMENT: an electric coffee/spice grinder or mortar and pestle; a 17- by 12- by 3-inch aluminum roasting pan (if using charcoal).
Provided by Sandi From CA
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare grill for direct-heat cooking with medium-hot charcoal.
- Coarsely grind chiles, spice seeds, garlic and peppercorns in grinder or 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, 4-6 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, 15-17 minutes.
- Transfer to a platter and let stand 5 minutes before serving.
- NOTES: Chicken can be grilled on a gas grill. Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately high and brown chicken, skin sides down first, covered, turning over occasionally, about 4 minutes. Turn off 1 burner (middle one if there are 3) and put chicken, skin sides up, above shut-off burner, then grill, covered, without turning, until just cooked through, 15-20 minutes.
Nutrition Facts : Calories 307.4, Fat 24.8, SaturatedFat 4.4, Cholesterol 46.4, Sodium 923.8, Carbohydrate 6.3, Fiber 2.8, Sugar 0.5, Protein 16.6
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