Serves 4
50 min
Grilled Chicken Breasts with North African Spice Paste
Recipe GLPRc2884da9a978ae
Succulent grilled chicken breasts coated in a fragrant spice paste made from dried red chiles, warm toasted seeds, and garlic, then grilled to smoky perfection over charcoal. The skin crisps beautifully while the meat stays tender and juicy, infused with North African flavors.
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Ingredients
8 dried hot red chiles, about 2 inches long
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon caraway seeds
1 tablespoon black peppercorns
2 tablespoons minced garlic
2 teaspoons kosher salt
5 tablespoons olive oil
4 large bone-in, skin-on chicken breast halves, about 3/4 pound each
Directions
Prepare your grill for direct-heat cooking by building a medium-hot charcoal fire on one side, leaving the other side without coals for indirect cooking.
Using an electric spice grinder or mortar and pestle, coarsely grind the dried red chiles, coriander seeds, cumin seeds, caraway seeds, and black peppercorns until broken into small pieces but not powdered.
Transfer the ground spice mixture to a small bowl and stir in the minced garlic, kosher salt, and olive oil until well combined into a thick, fragrant paste.
Rub the spice paste generously all over each chicken breast, coating the skin, meat, and any crevices thoroughly.
Oil the grill rack well to prevent sticking. Place the chicken breasts skin-side down over the coals and grill for 4 to 5 minutes, turning occasionally and moving the chicken around if any flare-ups occur, until the skin begins to brown.
Move the chicken to the side of the grill with no direct coals underneath, positioning the thicker sides closer to the heat source. Invert a disposable aluminum roasting pan over the chicken to cover it.
Continue grilling with the pan covering the chicken for 15 to 17 minutes, turning the chicken over once halfway through, until the internal temperature reaches 165°F when measured with a meat thermometer in the thickest part of the thigh without touching bone.
Transfer the cooked chicken to a serving platter and let it rest for 5 minutes before serving to allow the juices to redistribute.
