In a bowl, mix the olive oil, smoked paprika, cumin, ground coriander, chili pepper, garlic, lemon juice, salt and black pepper and coat the chicken in the mixture.
Bowl
2
Cover and marinate in the fridge at least 1 hour, preferably overnight.
Refrigerator
3
Heat a grill pan over high heat.
⚙ Greased Flat PanStoveGrill pan
4
Sear the chicken in a single layer 6–8 minutes per side, until it is nicely seared and cooked through.
Stove
💡Chicken pieces in a single layer, left alone until the underside releases, sear and brown; in a crowded pan they release liquid and steam.
5
Let the chicken rest 5 minutes before serving.
6
Sprinkle the cilantro on top and serve with a green salad.
404calories
50 gprotein
2 gcarbs
21 gfat
● protein 51%● carbs 2%● fat 47%
Per serving (274 g), of 4 servings
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Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Grill pan· Also works: Cast-iron pan (No grill marks) · Charcoal grill (Outdoors) · Broiler (Broiler)
Bowl· Also works: Pot (None)
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