Ingredients
-
2 Chicken Breastskinless and boneless
-
2 tbsp Sweet Smoked Paprika
-
2 tsp Ground Coriander
-
2 tsp Dried Fenugreek
-
1 tsp Sea Salt
-
1 tsp Ground Black Pepper
-
1/2 tsp Granulated Onion
-
1/2 tsp Granulated Garlic
-
1/2 tsp Ground Ginger
-
4 tbsp Extra Virgin Olive Oil
Directions
Whilst looking for a recipe for the Saudi Grand Prix I found another F1 food fan – it is good to know I am not the only one that does this!
Thank you to Love 2 BBQ for this grilled chicken recipe. It is very simple and can be prepared in advance ready to cook once you are. We bought flat breads and served it with the Arabian Salad suggested in the recipe.
My son loved this so much he asked if we can have this again and again and again.
Steps
|
1
Done
|
Start by slicing your Chicken Breasts in two and then place to one side. |
|
2
Done
|
Mix all the ingredients in a bowl and then add the chicken. You need to get your hands in the bowl and make sure the chicken is liberally covered (I use food gloves for this part). Place in the fridge overnight or for a minimum of 8 hours. |
|
3
Done
|
About one hour before you want to start cooking, take the chicken out of the fridge. For the cook place the chicken directly over the coals, turning fairly frequently (every 4-5 mins). In between times, replace the lid on the BBQ which they are cooking. |
|
4
Done
|
Using an Instant-read thermometer, cook the chicken until the internal temperature hits 75°C. If they look like they are burning, and the internal temperature is lower than 75°C just move them to the indirect area of the BBQ. |
|
5
Done
|
Once the chicken hits 75°C, remove them from the BBQ and place them on a tray or chopping board and loosely cover with foil. Allow them to sit for around 5 minutes. |
|
6
Done
|
If you are doing flatbreads you can then cook these whilst the chicken is resting. |
|
7
Done
|
To serve, slice the chicken and then place on the pita or flatbread and then add the garlic yogurt over the chicken. I also served these with an Arabian salad on the side. |
