The trick is to smoke the meat and not make the meat smoke

TUNISIAN CHICKEN

  Date: April 09, 2009
  Favorite: Poultry
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Info
I can’t seem to stop making recipes from WEBER'S WAY TO GRILL. This recipe had you take a bone-in, skin on, chicken breast and apply a spice paste both under the and on top of the skin. The paste used cumin seeds, caraway seeds, coriander seeds and red pepper flakes which were toasted before mixing in with olive oil and kosher salt. After the paste was applied under and on top of the skin, the chicken rested at room temperature for 30 minutes. While the chicken rested there was time to make a parsley sauce made from Italian parsley, unsalted almonds, salt, olive oil, Dijon mustard & honey. The breasts were direct grilled on medium heat for 5 minutes to sear the skin and it was finished for another 35 using indirect medium heat. I knew I was in for a treat when I put the breasts on the grill and could smell all sorts of new and unique aromas from the seared chicken. The finished breast were surprisingly spicy. and the parsley sauce served to tame some of the spiciness. This unique chicken breast recipe will go into regular rotation around here.
Recipe Source:
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Meathead
Alt image
Meathead
Weber's Way to Grill:
Tunisian Chicken w/ Parsley Sauce - Page 145
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Food Processor
  • Krupps Spice Grinder
  • Disposable Foil Tray
  • SR 19" Locking Tongs