Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
Special equipment needed:
- Grill or grill pan
- Tongs
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together olive oil, paprika, cumin, coriander, garlic powder, onion powder, salt, black pepper, and lemon juice to make a marinade.
3. Place chicken breasts in a large resealable plastic bag and pour marinade over them. Seal the bag and massage the marinade into the chicken to coat evenly.
4. Let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
5. Remove chicken from marinade and discard any excess marinade.
6. Grill chicken for 6-8 minutes per side, or until cooked through and juices run clear.
7. Remove chicken from grill and let rest for 5 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 4 hours
Cooking time: 12-16 minutes
Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 3g
Protein: 35g
Sodium: 650mg
Substitutions for ingredients:
- Chicken thighs can be used instead of chicken breasts.
- Smoked paprika can be used instead of regular paprika for a smoky flavor.
- Fresh garlic and onion can be used instead of garlic powder and onion powder.
Variations:
- Add a teaspoon of chili powder for a spicier version.
- Use lime juice instead of lemon juice for a different flavor.
- Add a tablespoon of honey to the marinade for a touch of sweetness.
Tips and tricks:
- Make sure to let the chicken rest for 5 minutes before slicing to allow the juices to redistribute and keep the chicken moist.
- If using a grill pan, make sure to lightly oil the pan before grilling to prevent sticking.
- To check if the chicken is cooked through, use a meat thermometer to ensure it has reached an internal temperature of 165°F.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place chicken in a microwave-safe dish and heat in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
Serve sliced chicken on a platter with a sprinkle of fresh herbs, such as parsley or cilantro.
Garnishes:
Garnish with lemon wedges and fresh herbs, such as parsley or cilantro.
Pairings:
This chicken pairs well with a side of grilled vegetables or a simple salad.
Suggested side dishes:
- Grilled zucchini
- Roasted sweet potatoes
- Quinoa salad
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, make sure it is well-oiled before grilling.
- If the chicken is not cooked through, continue grilling until juices run clear and internal temperature reaches 165°F.
Food safety advice:
- Always wash hands and surfaces thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
- Discard any leftover marinade that has come into contact with raw chicken.
Food history:
Eghajira is a spice blend commonly used in North African cuisine, particularly in Tunisia. It typically includes paprika, cumin, coriander, garlic, and onion powder.
Flavor profiles:
This chicken has a bold and spicy flavor with a hint of citrus from the lemon juice.
Serving suggestions:
Serve sliced chicken on a platter with a side of grilled vegetables or a simple salad.
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Region: Moroccan