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Home / Food and Wine Pairings / Algerian style grilled chicken

Algerian style grilled chicken

Chef, Lenny Redé
Wine Pairings:   Grenache Blanc

, 

Open a chilled bottle of Grenache Blanc from the Columbia Valley in Washington to pair with this flavorful dish

 

Savvy match: With a potent spice combination of saffron, ginger, and anise, crisp light wine is a perfect pairing for this Algerian style grilled chicken. The full-body, medium acidity, and citrus notes of Grenache Blanc make it an ideal pairing for this light yet flavor-packed recipe.

When most people think of Mediterranean cuisine, they think about the European heavy hitters of the culinary world. Southern France, Italy, Spain, and Greece are the most famous of the Mediterranean gastronomical scene and usually overshadow the countries of North Africa for the spotlight. Algeria and its neighboring countries on the southern shores of the Mediterranean are home to a wide array of incredible fresh spices and ingredients that are as delicious and unique as their European counterparts across the sea. Mediterranean cuisine, in general, is equally delicious as it is healthy due to its reliance on just a few simple and fresh ingredients prepared in a way that allows those fresh ingredients to shine. This Algerian style grilled chicken recipe is perfect for grilling on a hot summer’s day, accompanied by fresh vegetables and couscous for an ideal light Mediterranean meal. The marinade for the chicken in this recipe packs a flavorful punch utilizing several spices that make North African cuisine so unique and delicious. Prepare your marinade, fire up the grill, open a chilled bottle of Grenache Blanc from the Columbia Valley in Washington state, and enjoy a warm summer evening. Enjoy!

Ingredients

  • 4 each chicken breast, boneless skinless
  • 1 clove garlic
  • 1 teaspoon fresh ginger, peeled and minced
  • 1 teaspoon anise seeds
  • Pinch saffron threads
  • 1 teaspoon smoked paprika
  • 1 teaspoon sumac *optional
  • ¼ teaspoon cayenne
  • ¼ cup cilantro
  • 1 scallion chopped
  • ½ teaspoon salt
  • 1 lemon juice and zest
  • 1/2 cup olive oil
  • Couscous or rice
  • Salad greens

Steps

1.

Split chicken breasts in half lengthwise and place into a zip top bag.

2.

Combine the remaining ingredients in the bowl of a food processor. Pulse until well combined.

3.

Pour marinade over the chicken and marinate at least one hour or overnight.

4.

Heat grill to 450 degrees F.

5.

Prep grill with vegetable oil.

6.

Spread chicken over the grill.

7.

Cook for 5 - 7 minutes until cooked through. Remove from grill and rest for 5 minutes.

8.

Serve with rice or couscous and salad.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.

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