Spicy Tunisian Grilled Chicken

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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.

 Spicy Tunisian Grilled Chicken
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 25 minutes

  • 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, (see Note)

Directions
  1. Store the rub in an airtight container for up to 3 months; coat the chicken with the rub up to 30 minutes before grilling or broiling.

  2. 4 servings

  3. 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.

  4. Coat both sides of chicken with the rub up to 30 minutes before grilling or broiling.

  5. Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.

  6. 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.

  7. 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

Servings
4
Per serving
Calories
131
Carbohydrates
2g
Fat
3g
Saturated Fat
1g
Monounsaturated Fat
1g
Protein
23g
Cholesterol
63mg
Dietary Fiber
1g
Potassium
228mg
Sodium
195mg
Added Sugars
0g
Exchanges
3 lean meat
Carbohydrate Servings
0

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