Spice-rubbed chicken

Inspired by Sabrina Ghayour; home to simple, vibrant and flavourful fuss-free recipes with an emphasis on Persian and Middle Eastern flavours and delicious ingredients and techniques from around the world.

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Serves 4.

12g garlic, peeled, finely chopped
6g ground marjoram
6g coriander seeds
4g ground coriander
2g chilli flakes
2g ground black pepper
½ lemon, zested, juiced
3g sea salt
60ml olive oil
4 chicken breasts, skinned

Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 1297kJ/310Kcal

  1. Make a marinade by adding garlic, spices, salt, lemon zest and juice, salt and oil to a
    bowl and mixing well.

  2. Pour the marinade over the chicken breasts and massage into the chicken. Place in a
    sealed container and leave in the fridge overnight.

  3. Preheat oven to 220°C.

  4. Preheat a baking tray. Place the chicken breasts on the tray and cook for 15 mins, or
    until the core temperature reaches 75°C. The chicken should be nicely charred and
    browned. Rest for a couple minutes before serving.