Grilled Spiced Chicken

No doubt about it – I eat a lot of chicken, and sometimes it needs to be spiced up a little bit. This recipe for grilled spiced chicken never disappoints, and since summer finally made it to London this weekend, it was time to get the grill pan going. I’m afraid to say that the low-budget barbecue we bought a couple of years ago didn’t survive another long winter – it was a choice between storing our bikes or the BBQ in shed, and the bikes won.

Anyway, it takes a bit of preparation (it’s best, if marinated overnight), but be assured it is worth it! Even the shy cat using our garden as a shortcut liked the smell enough to stay for a little while.


Serves 4

4 large chicken breast

Spice paste

1tbsp coconut oil (no flavour)
2tsp sesame oil
2 large chilies
2 garlic cloves, crushed
1tsp cumin seeds
1tsp fennel seeds
1tbsp chopped fresh basil
1tsp turmeric
1tbsp coconut palm sugar
2tbsp wine vinegar
2tbsp tomato puree
1/2tsp salt

Start by making the spice paste. Hope the chillies. Heat the two oils in a pan, then stir in the chilies with the garlic, cumin, fennel, basil and turmeric and fry at a low heat for 5 minutes. Add the remaining ingredients and stir until the sugar is dissolved. Remove from the heat and leave to cool.

Cut a few deep slashes on both sides of the chicken breasts. Spread the spice paste over the chicken and place in a dish. Do not use a plastic/tupperware dish as it will be discoloured. Cover and leave to marinate in the fridge for at least 4 hours, preferable overnight.

Preheat the grill pan. Fry the chicken breast on a low heat, turning occasionally until cooked through – probably 15-20 minutes.

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