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Monday, September 17, 2012

Berber-Spiced Chicken with Spicy Lemon and Paprika Aioli

Aahhhhhhh... it sure feels good to be back!!!  Things are still pretty hectic for me right now at work, but you know, sometimes, no matter how hard you work or how many hours you put in, there is STILL always more work waiting for you, so why kill yourself?  I figured it was time to take a little time for me and get back to doing what I love to do!!  Hope everyone has been well.  Thank you very much for all your encouraging and supportive comments - I really appreciated them all!

So, back to my favorite topic... FOOD!!!  And of course, what's my favorite food?  GRILLED FOOD!! Yep, that's right.. but I know you aren't surprised by that statement, are you?  Well, this is a fantastic way to showcase my favorite type of food too.  Look at the color.. look at the dark crispy part that even the creator of the recipes calls "gutsy in-your-face flavors".  And that is EXACTLY what this is!!  Of course, you knew I had to add a little sauce in the mix too.... not surprised by that either, are you??

Berber-Spiced Chicken
Adapted from Steven Raichlen
- Serves 2 -
Printable Recipe 
1 Tablespoons paprika
1/2 teaspoon salt
1/4 teaspoon coriander
1/2 teaspoon lemon zest
1/8 teaspoon cinnamon
1/8 teaspoon ground ginger
1/4 teaspoon garlic powder
1 Tablespoon lemon juice
1 Tablespoon olive oil
2 boneless, skinless chicken breasts

In a small bowl, mix together all the ingredients except the chicken, until it forms a wet paste.  Spread evenly over both sides of the chicken and place on a plate or platter.  Loosely cover with plastic wrap and place in refrigerator for at least 1 hour and up to 4 hours.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Place the chicken over direct heat and grill 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove from grill and allow to rest for 5 minutes.  Serve with sauce and enjoy! 

Spicy Lemon and Paprika Aioli
Created by Jenn's Food Journey
Printable Recipe 
1/4 cup mayonnaise
1 1/2 Tablespoon lemon juice
1 garlic clove, finely minced
1 teaspoon Hungarian sweet paprika
1/4 - 1/2 teaspoon cayenne pepper

In a small bowl, mix together all ingredients until well combined.  Cover and store in refrigerator until ready to use.  Can be made 3 days in advance.  Enjoy!

One Year Ago:  Terrific Man Tacos - Chorizo Style
Two Years Ago:  Spicy Thai Pork Chops with Coconut Rice


belleau kitchen said...

oooh, I love the Aoili, that looks really special... glad to have you back!

Mom said...

Welcome back! I've missed all your fantastic recipes! Glad to hear work isn't all you do now!

Mom said...

Welcome back! I've really missed your recipes! Glad to hear you're now doing more than work!

Mom said...

Confused as hell! Posted twice since I didn't see that it went thru the first time! That just means I missed you double!

Angie's Recipes said...

Delish! The chicken pairs so good with paprika aioli.

Big Dude said...

Looks awesome Jenn and it sent me on a search to find out waht Berber spiced meant. I'd heard of the Berbers, but needed to see if thsi was the same. The aioli sonds magnificent as always.

Lea Ann (Cooking on the Ranch) said...

ahhhh.. and It's good to have you back. I was having sauce withdrawals. :) I'm loving this aioli.

Candace said...

Gorgeous color on that chicken, Jenn , and that sauce looks amazing! I'm happy to see you back!

Chris said...

How much Justin Beiber are you supposed to put into this?

Oh, BERBER spiced bad ;)

I hadn't tried this one yet, was it from Planet BBQ?