Grilled Chicken with Spicy Cumin & Sea Salt Rub
Adapted from Donna Hay Magazine, Issue 31
Prep time: 5 minutes
Marinating time: 1 hour
Total Grill time: 10 minutes
2 boneless, skinless chicken breasts
½ tsp cumin seeds
½ tsp black peppercorns
½ tsp whole coriander seeds
½ tsp dried chili pepper flakes
½ tsp turmeric powder
1 tsp coarse sea salt
1. Put all the rub ingredients in a mortar and pestle or coffee mill (make sure it’s the kind that can easily be washed. I can’t imagine anything worse in the morning is some weird (for coffee, anyway) spiced coffee! Grind fine.
2. Flatten the chicken breasts between 2 pieces of plastic wrap so they get to an even thickness. This will ensure the meat is cooked through without being underdone at one end and dried out at the other. Rub both sides of the chicken with the rub and leave covered at least 1 hour or overnight in the fridge.
3. Grill the chicken for 5 minutes or so per side. You can do this on a BBQ, under the broiler in your oven or using a grill pan on top of the stove. The chicken is done when it is no longer pink and juices run clear.
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