This week’s recipe brings a new twist to the traditional chicken breast. By using a Red Palm Oil and Spice paste to marinate the chicken, this every day dish is given a new flavor paired with vegetables makes for a great meal everyone can enjoy.
Two split chicken breasts
1 tbsp red palm oil
1 tbsp smoked paprika
3 cloves garlic, minced
1 shallot, thinly sliced
A sprinkle of salt and pepper
Preheat grill to medium-high heat.
Rinse breasts under cold water and pat dry with a paper towel.
In a small bowl, combine red palm oil and smoked paprika. Stir to make a paste.
Pour red palm and smoked paprika mixture over the chicken breasts, and rub to coat each breast evenly.
Carefully lift the skin from the breast, but do not remove completely.
Place the garlic and shallot under the skin, and cover with the skin.
Lightly sprinkle the skin of the chicken with sea salt and cracked black pepper.
Grill breasts 12-15 minutes on the bone side, and 5-7 minutes on the breast side. Chicken will be finished when the breast reaches an internal temperature of 170.