Berber Spiced Chicken Breasts Recipe
Summary
Ingredients
| Garlic | 3 Clove (5gm), quartered | |
| 1 small onion, coarsely chopped | ||
| One 1-inch piece of fresh ginger, peeled and chopped | ||
| Sweet paprika | 3 Tablespoon | |
| Kosher salt | 2 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Ground pepper | 1 Teaspoon | |
| Lemon zest | 1 Teaspoon, finley grated | |
| Ground cinnamon | 1/2 Teaspoon | |
| Cardamom | 1/4 Teaspoon | |
| Lemon juice | 3 Tablespoon | |
| Extra virgin olive oil | 3 Tablespoon | |
| 4 chicken breast halves on the bone with skin (2 pounds) | ||
| Lemon wedges, for serving | ||
Directions
1. 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.
2. Light a charcoal grill. When the coals are hot. move them to one side of the grill. 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. Flip 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.
2. Light a charcoal grill. When the coals are hot. move them to one side of the grill. 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. Flip 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.
Chef
