grass-fed meat at the butcher. There I’ll find nice chicken schnitzels made from chicken
breast, or boned chicken thighs that have been pounded flat.
Each shop has its own special recipe for spice rub, which is used to season the meat.
Unfortunately, a lot of the rubs contain MSG (monosodium glutamate), so I buy my
chicken unseasoned and then make my own spice mix, which I keep in a jar. The spice mix
is perfect for rubbing onto the chicken, which I then brush with some oil and set on the
grill. It’s fast, good, and simple food.
Grilled Chicken Schnitzel with Turkish Spice Rub
• 2 tablespoons dried thyme
• 1 tablespoon chili flakes
• 1 tablespoon paprika
• 2 teaspoons organic garlic powder
• 4 chicken breasts, 5¼ oz. (150 g) each
• salt
• olive oil
Mix the spices for the rub and pour it into a jar with a lid. This batch will make enough rub
for several meals; it’s particularly good with pork.
Place the chicken breasts on a cutting board, and place your hand on top with a steady
grip. With a sharp knife, slice the breasts along the middle, from the thinner end toward
the thicker, long side. Don’t cut straight through the meat; leave about ¼ inch (1–2 cm)
attached.
Fold out the meat and flatten it with your hand. If the chicken breast is very thick, place a
piece of plastic wrap on top and hit it hard with the bottom of a saucepan to flatten the
meat. Season both sides of the meat with about 2 teaspoons of the spice rub and work it in
thoroughly on both sides. Salt and brush on olive oil.
Brush some oil onto the hot grill, and set the chicken schnitzels on top. Grill for 2 minutes on each side over direct heat. Move the grate up to its highest position, or turn off the heat if you’re using a gas grill. Leave the chicken on the grill for 2 minutes.
Serve feta cheese butter and, why not, a coleslaw with pesto as side dishes to the chicken schnitzel.
Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund
Hello, my name is Jim Black. I'm interested in healthy cooking and fitness.
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