Iranian Grilled Chicken with Spice Rub




Iranian Grilled Chicken with Spice Rub

Recipe only

This Iranian grilled chicken with spice rub come from the modern Asian part of the Middle East where they have been trading in spices for centuries. The aromatic flavors of coriander, cumin, fennel, and peppers make this a great recipe for a BBQ. To serve there is a contrasting yogurt sauce.


INGREDIENTS

2 chicken breasts, skin removed
1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1/4 teaspoon cayenne pepper
pinch of turmeric powder
pinch sea salt
pinch ground black pepper
Olive oil

Yogurt Sauce

1/2 cucumber, peeled and seeded, thinly sliced
1 cup plain natural yogurt
2 garlic cloves, minced
1 fresh lemon
3 tablespoons fresh, chopped coriander leaves

METHOD

1. Get 2 square pieces for plastic wrap. Place one on a flat work surface and then place one chicken breast onto, then cover with the other sheet of plastic wrap. Using a meat mallet, lightly pound the chicken until it has thinned out. Be careful not to rip the chicken when doing this. Now repeat with the rest of the chicken.

2. In a small frying pan, roast the coriander, cumin, and fennel seeds over a medium heat until they begin to make a popping sound. Let cool and then in a mortar and pestle, pound all the spice rub ingredients into a powder.

3. Preheat a BBQ or grill to medium-high heat.

4. Take one chicken breast and generously rub in the spice powder to cover, sprinkle with the sea salt and drizzle with the olive oil, now rub again to cover the surface of the chicken. Repeat with the other side and the rest of the chicken.

5. Place the chicken breast on the BBQ or under the grill and cook until grill marks form, about 2 minutes. Turn and cook until chicken is just cooked through. Let sit for 2 minutes before serving.

6. To make the yogurt sauce, combine the cucumber, yogurt, and garlic in a small bowl. Grate the peel from half of the lemon, finely. The squeeze 2 teaspoons of lemon juice into the yogurt mixture. Add the chopped coriander leaves and mix well. Season with salt and pepper if you wish and serve with the grilled chicken.


Location: South East Asia

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