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Spicy Tunisian Grilled Chicken

http://www.eatingwell.com/recipes/spicy_tunisian_chicken.html

From EatingWell:  July/August 2011

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. If you prefer your food less spicy, reduce the amount of crushed red pepper.

4 servings | Active Time: 5 minutes | Total Time: 25 minutes

Ingredients

Preparation

  1. 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.
  2. Coat both sides of chicken with the rub up to 30 minutes before grilling or broiling.
  3. Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.
  4. 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.
  5. 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.

Nutrition

Per serving : 131 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 63 mg Cholesterol; 2 g Carbohydrates; 23 g Protein; 1 g Fiber; 195 mg Sodium; 228 mg Potassium

0 Carbohydrate Serving

Exchanges: 3 lean meat

Tips & Notes