Grill pan chicken rubbed with different red spices, garlic, and olive oil - simple perfection! I love paprika’s earthiness and it lends a gorgeous color to the chicken that lasts through grilling. I used my La Boite Rub Adom (Red Rub), but you can swap in the spices yourself if you just can’t wait.
Main Course
2-3
Adeena Sussman, adapted from Sababa
I love paprika’s earthiness and it lends a gorgeous color to the chicken that lasts through grilling. I used my La Boite Rub Adom (Red Rub), but you can swap in the spices yourself if you just can’t wait. (You can find the link to order the rub in my bio if you’re interested!)
Recipe Notes
If you’ve run out of Rub Adom and your next order hasn’t arrived yet but you can’t wait to make this easy and delicious dish, you can make your own with 2 tablespoons sweet paprika, 3/4 teaspoon smoked paprika, and 1/4 teaspoon cayenne.
Recipes adapted from Sababa: Fresh, Sunny Flavors From My Israeli Kitchen, by Adeena Sussman
© 2019 Avery Books
Photo © Dan Perez
Questions? Contact helen@laboiteny.com
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