Sometimes you just really want a chunk of spicy, tasty, juicy chicken. Or at least, I do.
I’ve been flavouring chicken and turkey with this spice mix for almost a year. I think it’s a great base and wanted to share my love for it with anyone who wants to listen!
The original recipe I’m using is from Chelsea at Gal on a Mission. You can find the original work over here. Go ahead and click through – I’ll be here when you’re done reading!
Me being me, I do make a few changes to the original recipe:
- I don’t use a whole teaspoon of salt. I use half. I’ll never be cooking three chicken breasts at a time and I’m just not that into using salt in the first place, so I tone it down a little.
- I choose to use the chilli powder I have in the cupboard. It’s Schwartz Hot Chilli Powder which is a blend of chilli pepper, cumin, oregano and garlic. It’s not that I don’t have the capacity to purchase cayenne, more that I already have something that does the job perfectly well for me.
- I don’t use onion powder. It’s not something I’ve ever purchased and when I originally made this recipe, I had everything in the cupboard bar that one thing. So I made it anyway!
- I blend my spices with oil and leave whatever meat I’m using sat in it for a while. I like to have things in the fridge that I can just lift out and cook without any fuss. I’ll happily prepare things in the morning before going out, but after a whole day of doing stuff, I just want an easy evening meal. But why do I use oil in the first place? The bullet below has your answer…
- I grill the meat instead of baking it. Grilling is fast and I prefer the texture of grilled chicken to baked. I get the grill as hot as it’ll go and cook the chicken for 9 minutes per side, with a few minutes rest at the end to let it get all juicy again.
But here’s the thing… I don’t normally make this with chicken. I get these wonderful turkey breast ‘schnitzel’ pieces from Stephani’s Geflügelparadies in Munich’s Viktualienmarkt. They’re thinly cut breast meat slices, which I cut down into thin strips (around 1cm x 0.75cm) and mix with my oil and spice mixture. I cook them under the grill on a bit of tinfoil and they’re done in lightning fast time. Five minutes or so and they’re perfect!
We like those spicy turkey strips best as a sandwich: Finish a part baked baguette off in the oven, slice and fill with garlic Philadelphia, grated carrot, sliced bell pepper, strips of spicy turkey and lots of avocado. Adding a bit of grated cheddar cheese doesn’t hurt either. Delicious! Our love for epic but confused sandwiches is strong!
In this instance though, we had the chicken on top of a ‘Use Everything in the Fridge You Can Find’ salad. It’s an odd collection of things, but this chicken (or turkey!) is delicious no matter what you choose to use it with. Thanks Chelsea!
Adapted from the wonderful original recipe at Gal on a Mission - This is an easy, throw it together spice mix for Chicken or Turkey.
- 1/2 tsp Salt
- 1/4 to 1/2 tsp Hot Chilli Powder
- 1/4 tsp Crushed Chilli Flakes
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1/2 tsp Coarse Ground Black Pepper
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Thyme
- 1-2 tbsp Sunflower or Rapeseed Oil
- 2 medium Skinless Chicken Breasts, Scored
- 250 g Turkey Breast, Sliced into Thin Strips
Choose a dish which will snugly fit your choice of meat. Mix all the spices together, along with enough oil to coat all of the chicken or turkey pieces.
Mix your choice of meat with the spicy marinade to fully coat. Cover the dish and set aside for at least half an hour, though preferably leave to rest in the fridge for a couple of hours.
Preheat your grill to its highest setting. Cover the grill tray with tinfoil and place the chicken or turkey strips on top.
For chicken breasts: Grill for 9 minutes on each side, or until cooked through. Leave to rest for five minutes before serving.
For turkey strips: Grill on one side until the strips are fully cooked through, around 5-7 minutes. Serve straight away!