Chef ChatChef:
Rodney Woodley |
|
Food Mood:
Poultry and Game |
|
Cuisine:
Barbecue |
|
Servings: 4 |
|
Ingredients |
|
| 1 Tbsp paprika 1 tsp ground cumin 2 cloves garlic, smashed 1/3 cup lightly packed cilantro leaves, plus 8 sprigs (optional) for garnish 1/3 cup lightly packed flat-leaf parsley leaves 7 Tbsp olive oil Grated zest of half an orange 2 Tbsp lemon juice 1/4 tsp cayenne pepper 3/4 tsp salt Fresh-ground black pepper 4 boneless, skinless chicken breasts |
|
Method |
|
| Charmoula Spice Rub In a small frying pan, toast the 1 tablespoon paprika with the cumin over low heat, stirring, until fragrant, about 30 seconds. Put in a blender and puree with the garlic, cilantro leaves, parsley, 6 tablespoons of the oil, the orange zest, lemon juice, cayenne, 1/2 teaspoon of the salt, and 1/4 teaspoon black pepper. Leave in the blender. Place the chicken breast in a 1 gallon zip-lock bag. Pour in the marinade and completely cover the chicken with Charmoula. Marinate for 1 hour in the refrigerator. Remove the chicken from the marinade, and place on a very hot grill. Grill for about 5 minutes per side or until the meat reaches an internal temperature of at least 160 degrees. (The meat will carry over to the required 165 as it rests.) |
|
Grilled Chicken Breasts
Rate
Add to Recipe Box
Email to Friend
Print
Recipe Search
Back
Upload My Recipe