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Grillade kycklingbröst med nordafrikansk kryddpasta

Grillade kycklingbröst med nordafrikansk kryddpasta

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This aromatic grilled chicken with North African spice paste is a wonderful way to bring bold, smoky flavours to your next barbecue. Inspired by traditional harissa-style spices, the rub combines toasted coriander, cumin, and caraway seeds with a kick of dried chilli to create a beautifully charred crust. Using bone-in chicken breasts ensures the meat remains succulent and tender during the grilling process, while the fragrant oil-based rub provides depth without the need for sugary marinades.

As a diabetes-friendly main course, this high-protein dish focuses on heart-healthy olive oil and metabolism-boosting spices rather than processed additives. It is a fantastic option for a healthy family dinner or a weekend gathering when you want something impressive yet simple to prepare. Serve the chicken alongside a fresh green salad or a cooling mint and cucumber yoghurt to balance the warmth of the spice paste.

Ingredients for Grilled Chicken Breasts with North African Spice Paste

8 (2-inch-long) dried hot red chillies
2 matskedar korianderfrön
1 matsked kumminfrön
1 tablespoon caraway seeds
2 tablespoons minced garlic
1 tablespoon black peppercorns
2 teskedar kosher salt
80ml olivolja
4 large chicken breast halves with skin and bone (about 350g each)
an electric coffee/spice grinder or a mortar and pestle
a 17- by 12- by 3-inch disposable aluminum roasting pan (if using charcoal)

How to make Grilled Chicken Breasts with North African Spice Paste

Prepare grill for direct-heat cooking with medium-hot charcoal.

Coarsely grind chillies, spice seeds, garlic, and peppercorns in grinder or with mortar and pestle, then stir together with salt and oil in a bowl to form a spice paste. Rub paste all over chicken.

Oil grill rack, then grill chicken, skin sides down first, over coals, turning over occasionally and moving around if flare-ups occur, until browned, 4 to 5 minutes total.

Move chicken to area with no coals underneath, arranging chicken so that thicker sides are closest to coals, then cover with inverted roasting pan and grill, turning chicken over once, until just cooked through, 15 to 17 minutes. Transfer to a platter and let stand 5 minutes before serving.

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