Ingredients for Berber Spiced Chicken Breasts
- 3 cloves garlic, chopped
- 1/2 small onion, chopped
- 1 1/2 teaspoons fresh ginger, grated
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- 4 (5-6 ounce) boneless, skinless chicken breast halves
- 1 lemon, cut into wedges
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How to Make Berber Spiced Chicken Breasts
- In a food processor, combine all ingredients except chicken and lemon wedges and process until a smooth paste forms.
- Spread the spice paste evenly over the chicken breasts. Refrigerate for at least 1 hour, or up to 4 hours for maximum flavor.
- Prepare a charcoal grill for medium-high heat. Alternatively, preheat your gas grill to medium-high.
- Once the coals are hot (or your grill is preheated), arrange them to one side, creating a two-zone fire (high heat on one side, indirect heat on the other).
- Lightly oil the grill grates to prevent sticking.
- Place the chicken breasts on the cooler side of the grill, skin-side up.
- Cover the grill and cook for 15 minutes.
- Flip the chicken breasts and move them to the hotter side of the grill.
- Grill for another 15 minutes, or until the internal temperature reaches 165°F (74°C).
- For extra crispy skin, broil the chicken for the last 2 minutes.
- Remove from grill and let rest for 5 minutes before serving with lemon wedges.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
6g
Fat
17g
Carbs
2g
