Best Ever Chargrilled Chicken
May 01, 2015 | Serves 4
- 4 Chicken Breasts
For the Marinade:
- 2 Teaspoons of Paprika
- 1/2 Teaspoon of Cayenne Pepper (a little more if you want more heat!)
- 1/2 Teaspoon of Cumin
- 1/4 Teaspoon of Cinnamon
- 2 Cloves of Garlic, Minced
- 3 Tablespoons of Olive Oil
- 3 Tablespoons of Greek Yoghurt
- Juice of 1 Lemon
- 1/2 Teaspoon of Coarse Salt
This is my absolute favourite way to eat chicken. Drenched in gorgeous middle eastern spices and gorgeously charred for extra flavour; it’s incredible with everything. Add it to salads or sandwiches or simply pair it with delicious sides for a flavour hit you won’t be able to get enough of. If you’re looking for a little pairing inspiration, it’s so delicious with my It’s Always Sunny Quinoa.
Combine all of the marinade ingredients in a bowl.
Lay your chicken out on a sheet of parchment paper and use the back of a spoon to spread half of the mixture evenly over the breasts. Flip them over and do the same with the rest of the marinade. Place another sheet of parchment paper on top of the chicken breasts and pound them with a rolling pin until tender and thin. If you have time, cover the chicken and pop it in the fridge for up to 24 hours to let it marinate in the gorgeous spices. If not, you can cook it straight away!
Heat a griddle pan on high heat (or even better, use a barbecue!) and drizzle on a little coconut or olive oil. When it’s hot, add the chicken breasts. Let them cook for about 5 minutes on each side, until cooked through and gorgeously charred.
Serve and enjoy!