Easy Tunsian Grilled Chicken
"This is an easy grilling recipe. This spicy chicken is full of flavor. From Eating Well magazine. You can grill, broil or use a grill pan on the stovetop for this recipe. I sliced the chicken, after grilling, and served it over a salad."
photo by NorthwestGal
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 2 teaspoons coriander seeds
- 2 teaspoons caraway seeds
- 3⁄4 teaspoon crushed red pepper flakes
- 3⁄4 teaspoon garlic powder
- 1⁄2 teaspoon kosher salt
- 1 - 1 1⁄4 lb boneless skinless chicken breast
directions
- Grind coriander seeds, caraway seeds and crushed red pepper in a spice grinder (or mortar and pestle) until finely ground. Transfer to a small bowl and stir in garlic powder and salt.
- Coat both sides of chicken with the rub up to 30 minutes before grilling or broiling.
- Preheat grill to medium-high.
- Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side.
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Reviews
-
I dumped all the ingredients in a clean spice mill. Super easy! Sprinkled on local free range chicken thighs (which I recommend over breasts), drizzled with olive oil and pan grilled (the day this was served turned out to be a not-so-great day for outdoor grilling due to rain unfortunately). This can also be prepared as a wet rub by adding the mixture to oil and using a pastry brush. Accompanied by basic couscous and roasted whole carrots from the farmers' market. Loved the caraway in this mix! -
This was delicious. At first, it was a little to spicy for my tastes, but I hung in there and appreciated it more as I finished. The spice mix really made the chicken delicious. We're experiencing stormy weather in the PNW right now, so I couldn't grill it but instead broiled it. I hope that's OK. It sure turned out delicious, and I can imagine it's even better on the grill. Thanks, LifeIsGood. I'm glad I tried this recipe. -
Really good chicken. I just sprinkled on the spices, didn't measure, so might have been less than called for. You could definitely still taste the caraway and the red pepper made it quite spicy. I drizzled a teeny bit of good olive oil on these after cooking and it was great on it. Was part of a wonderful meal tonight. -
Very flavorful and tasty grilled chicken. I did cut back on the caraway seed and red pepper some and the outcome was just fine for our tastes. Since the recipe calls for boneless, skinless breasts, I would suggest adding a little olive oil to the spices to add some moisture and to prevent the chicken from drying out. Next time, I might try chicken thighs instead. This chicken made for a really nice meal. Made for PRMR, February, 2014.
RECIPE SUBMITTED BY
LifeIsGood
United States
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
