Grilled Chicken Breasts with North African Spice Paste
Succulent chicken breasts coated with a aromatic North African spice paste made from dried chiles, coriander, cumin, and caraway seeds. The chicken is grilled to perfection, creating a flavorful and exotic main dish.
Ingredients
- •8 whole dried hot red chiles
- •2 tablespoons coriander seeds
- •1 tablespoon cumin seeds
- •1 tablespoon caraway seeds
- •2 tablespoons minced garlic
- •1 tablespoon black peppercorns
- •2 teaspoons kosher salt
- •5 tablespoons olive oil
- •4 pieces chicken breast halves
- •1 piece equipment
Cooking Instructions
- 1.
Prepare grill for direct-heat cooking with medium-hot charcoal.
10 min
- 2.
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.
10 min
- 3.
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.
5 min
- 4.
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.
20 min
