Berber-Spiced Chicken Breasts
Steven Raichlen is ambivalent when it comes to chicken breasts: "You could describe them two ways," he says. "They're the canvases upon which a grill master paints his colors. Or, to put a less charitable spin on it, they're the meat grill masters love to hate because they're so intrinsically bland." Here, Raichlen rubs the chicken breasts with a blend of North African spices that, when cooked on the grill, forms a crispy crust that is full of what Raichlen calls "gutsy in-your-face flavors." Healthy Grilling Recipes
June 2007
Gallery
© James Baigrie
Recipe Summary
Ingredients
Directions
Suggested Pairing
Mediterranean reds often have a spicy note that pairs well with the North African spices on this chicken. North African wines are ideal, but hard to find; instead, look for reds from the Jumilla region in Spain.