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.
Time 1h30m Yield 6 Number Of Ingredients 9 Steps:
In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally. Preheat grill for medium-high heat. Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.
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.
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.
More about “grilled chicken breasts with north african spice paste recipes”
Yield 6 Number Of Ingredients 9 Steps:
In a blender, combine the orange juice, orange peel, olive oil, lime juice, ginger, garlic, hot pepper sauce and oregano. Blend into a marinade. Place chicken breasts in a nonporous glass dish or bowl. Pour marinade over chicken, cover dish or bowl and refrigerate to marinate for at least 2 hours, or up to 24 hours. Preheat oven to broil OR preheat grill to medium high heat and lightly oil grate. Remove chicken from marinade (disposing of any leftover marinade) and grill or broil 6 inches from the heat source for about 7 minutes per side, or until chicken is cooked through and no longer pink inside.
