Israeli Grilled Chicken 🐓

Mediterranean
Written By Hannah Coward

Adapted from Rachael Ray’s recipe

SPICE BLEND
1½ tbsp paprika
1½ tbsp cumin
1 tbsp salt
1 tsp coriander
1 tsp dried oregano
½ tsp cayenne

OTHER INGREDIENTS
2 tbsp olive oil
4 bone-in chicken breasts OR
8 chicken legs

DIRECTIONS

  • Combine spices and add olive oil to create a paste

  • Rub spice paste under skin and marinate 4–8 hours

  • Grill over hot coals

Serve with:

  • Zucchini and onion kebabs (grilled)

  • Chopped tomatoes and red onion (tossed with olive oil and lemon juice, topped with fresh parsley)

  • Tzatziki

  • Flatbread

Hannah Coward
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