Spicy Tunisian Grilled Chicken
This spicy rub of coriander, caraway, and hot pepper is lovely on grilled chicken, as we use it here, or try it on pork tenderloin or salmon. Any Cleanse, Any Revolution: Spicy Tunisian Grilled Chicken — This spicy rub of coriander, caraway, and hot pepper is lovely on grilled chicken.
INGREDIENTS
- 2 teaspoons coriander seeds
- 2 teaspoons caraway seeds
- 3/4 teaspoon crushed red pepper
- 3/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1-1 1/4 pounds 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 or position a rack in the upper third of the oven and preheat broiler.
- To grill: Oil the grill rack (see Tip). Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side.
- To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 15 minutes total.
Nutritional Facts
Per serving:
131 calories
3 g fat
1 g sat
2 g carbohydrates
0 g total sugars
23 g protein
1 g fiber
SmartPoints value : 2