North African Grilled Chicken

This recipe from Crystal is sweet and spicy, and comes together in about 45 minutes and is a super inexpensive way to feed a family of 4 for more than 1 meal!


  • 2 packages of boneless chicken legs and thighs
  • 2 Tbsp Berebere spice mix
  • 1/3 C. Greek Yogurt
  • 2 Grapefruits
  • 1 package of arugula
  • 1-2 lemon, you'll need ½ cup of juice
  • 2/3 C. Maple syrup
  • Pinch of cinnamon
  • 1 Star anise
  • 1 bag of carrots to grill (however many you think you'd like)
  • 2 Avocados, diced


  • 1. Mix 1-2 Tbsp. Berebere spice mix with 1/3 C. greek yogurt. Rub into your chicken and marinate for 30 minutes or overnight.
  • 2. Supreme 1 grapefruit over a bowl, watch the video above to see how.
  • 3. Arrange arugula on a platter with grapefruit slices you cut on top.
  • 4. Juice 1 lemon, half of a grapefruit, and add to maple syrup, add cinnamon and star anise. Combine in a small pot, boil until reduced to about 1/3 of its starting volume and is thickened.
  • 5. Peel the carrots and cut in half lengthwise. Rub with olive oil.
  • 6. Lightly coat your arugula and grapefruit in oil as well.
  • 7. Grill your chicken and carrots - start with a high direct flame to get a nice browned outside, then move off of the flame to finish cooking. Once finished, add to the platter with avocado, drizzle with grapefruit sauce and serve.

Leave a comment

Your email address will not be published. Required fields are marked *