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Cinnamon & Paprika Grilled Chicken
Warm and inviting, this Middle Eastern-inspired grilled chicken breast gets an extra dose of brightness with a Meyer lemon salsa verde.
One of the key ingredients of this recipe is Aleppo pepper: brick-red, moderately spicy chili flakes that add a rich, fruity flavor to dishes. This pepper variety used to be sold in the bustling stalls of the city of Aleppo during the old spice trade, hence its name. It’s also known as the Halaby pepper (Halab being the Arabic name for Aleppo).
You can substitute Marash peppers for Aleppo peppers if you wish to add smokiness and more heat to the dish.
Ingredients
1/2 tbsp salt
1 tbsp cinnamon
1 tbsp Aleppo peppers
1 tbsp paprika
2 pcs boneless chicken breast with skin on
Mix salt and spices together and evenly coat chicken breast.
Leave for 2 hours or overnight.
After marinating, heat cast-iron Pan or grill pan until searing hot.
Mark or sear marinated chicken breast skin side down for 1 minute on each side. If the pan is too hot, use less time. Skin should be browned, but not burnt.
If using grill pan, the grill lines should be bold, a little black is great.
After marking or searing, finish in the oven at 325 degrees Farenheit for 15 minutes.
Take out of oven and let rest for 5 minutes.
Slice, then serve with Meyer lemon salsa verde (recipe below).
Meyer Lemon Salsa Verde
Ingredients
1/2 cup cilantro, picked
1/2 cup parsley, picked
1 small shallot, brunoised (roughly 2 tbsp)
1/4 cup Champagne vinegar or rice vinegar
1/4 cup olive oil
1 Meyer lemon
salt to taste
Macerate shallot in vinegar and add a squeeze of juice from the Meyer lemon.
Chop parsley and cilantro and add to the vinegar mixture.
Brunoise Meyer lemon peel (about 1 tbsp).
Add salt and mix well.
Let the mixture rest for about 10 minutes.
Add olive oil and mix again.
Serve with your favorite grilled meats or fish.