Grilled chicken with chermoula
1½ tsp, divided
Extra virgin olive oil
6 Tbsp, divided
Uncooked boneless skinless chicken breast
48 oz, 8 (6-oz) breasts
2 medium clove(s)
1 cup(s), chopped, leaves and stems
1 cup(s), flat-leaf, chopped, leaves and tender stems
Fresh mint leaves
⅓ cup(s), chopped
Fresh lemon juice
½ tsp, smoked
Crushed red pepper flakes
- Prepare outdoor grill for medium-high heat or grill pan over medium-high. Heat small skillet over medium. Add coriander and cumin seeds and cook, shaking pan frequently, until toasted and very fragrant, about 2 minutes. Immediately transfer seeds into mini food processor and pulse until almost ground, about 10 times.
- Transfer 3⁄4 tsp ground spices to small bowl and stir in 1 tsp salt, garlic powder, and black pepper. Brush 1 tbsp oil over chicken and sprinkle both sides with spice blend. Arrange chicken on grill rack. Grill until thermometer inserted into center of chicken registers 165°F, about 5 to 6 minutes per side. Place chicken on platter and tent with foil to keep warm.
- Add garlic cloves to remaining ground spices in food processor. Pulse until garlic is finely chopped, 4 to 5 times. Gradually add herbs, pulsing between additions, until finely chopped. Add lemon zest and juice, paprika, crushed red pepper, and remaining 5 tbsp oil and 1⁄2 tsp salt and process until well blended. With processor running, drizzle in 3 tbsp water. Serve chermoula with chicken.
- Serving size: 1 chicken breast and 11⁄2 tbsp sauce