HOME > Recipes > Israeli Spice Chicken

Israeli Spice Chicken

Rach says, "A good friend of mine went to Israel and brought me back a delicious rub for meats. This is my attempt at replicating it. It works on anything and everything! Make extra and store in a cool, dry place for up to 6 months."

Serving this dish with Orange and Yellow Tomato Relish and Zucchini with Mint and Parsley is a fun way to combine flavors and textures.

Ingredients

Israeli Spice Rub:

  • 1 1/2 tablespoons sweet paprika (1 1/2 palmfuls)

  • 1 1/2 tablespoons ground cumin (1 1/2 palmfuls)

  • 1 teaspoon dried oregano (1/3 palmful)

  • 1 teaspoon ground coriander (1/3 palmful)

  • 1/2-1 teaspoon crushed red pepper flakes (medium-hot in spice level)

  • 1 1/2 teaspoons coarse kosher salt (1/2 palmful)

  • 4 boneless, skinless chicken breasts (1 1/2-2 pounds), split into 8 pieces

  • Extra virgin olive oil (EVOO), for drizzling

  • Warm pita or flat bread, for passing

Preparation

For the spice rub, combine the paprika, cumin, oregano, coriander, crushed red pepper flakes and kosher salt in a bowl. Place in a sealable jar; keep in a cool dry place for up to six months.

Place chicken in a shallow dish. Drizzle with EVOO to barely coat the meat. Rub chicken liberally with four tablespoons of the spice blend. Let stand 10 minutes.

Grill chicken 6-7 minutes on each side or until juices run clear.

The Tools You'll Need

You May Also Like

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...