- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Steven Raichlen is ambivalent when it comes to chicken breasts: "You could describe them two ways," he says. "They're the canvases upon which a grill expert paints his colors. Or, to put a less charitable spin on it, they're the meat grill experts love to hate because they're so intrinsically bland." Here, Raichlen rubs the chicken breasts with a blend of North African spices that, when cooked on the grill, forms a crispy crust that is full of what Raichlen calls "gutsy in-your-face flavors."
Ingredient:
- 3 garlic cloves, quartered
- 1 small onion, coarsely chopped
- One 1-inch piece of fresh ginger, peeled and chopped
- 3 tablespoons sweet paprika
- 2 teaspoons kosher salt
- 1 teaspoon ground coriander
- 1 teaspoon freshly ground pepper
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- Four chicken breast halves on the bone with skin (2 pounds)
- Lemon wedges, for serving
