So I went out and bought skinless, boneless chicken breast at the halal butcher that I love (New Mid East, on Bank near Alta Vista, Ottawa ON) and came back home to make my ideal marinade.
I wanted to have a spicy flavour-intense chicken that I could put in a salad or a sandwich or a pizza, with the knowledge that it could carry the entire meal. This chicken in a salad doesn't need much of a dressing: just a squeeze of lemon and a sprinkle of salt is enough!
Beware supertasters: this is a spicy marinade. Reduce quantities of Spicy paprika and/or Hot cayenne for a milder marinade.
It must have been a success because I have only made it twice and have already received requests for the marinade recipe, so here it is.
- 6 chicken breasts, cut into smaller strips
- 2 teaspoons smoked spicy paprika
- 2 teaspoons hot cayenne
- 2 teaspoons turmeric
- 1/2 teaspoon dry thyme
- 1/2 teaspoon dry oregano
- 1 1/2 tablespoon freshly ground cumin seeds
- 4 garlic gloves, finely minced or crushed
- 1 tablespoon sea salt
- splash of olive oil (to moisten)
- Cut chicken breast into even strips. I made 2 to 3 strips with each of mine.
- In a large bowl, add spices to the chicken.
- Add minced or crushed garlic and salt.
- Splash olive oil, enough to moisten the spices but not so much that you have a pool of oil.
- Mix and rub spice mix with hands. Make sure all the chicken is coated and rubbed and that the garlic and salt is evenly distributed.
- Cover with plastic wrap and leave to marinate at least an hour. I left mine out on the counter because I was using it within the hour and because I find that meat cooks better when it is room temperature.
- Bake at 350 for approximately 20 minutes. Ovens do vary so it is preferable to go with intuition. You want your chicken thoroughly cooked by not overcooked. Am I being super obvious right now? Like I said, I don't have a habit of cooking chicken breast!