Spice-rubbed grilled chicken

Yield: 4 Servings

Measure Ingredient
1 tablespoon Garlic; minced
1 tablespoon Ground cumin
1 tablespoon Chili powder
1 tablespoon Curry powder
1 tablespoon Coriander seed; crushed
1 tablespoon Paprika
1 tablespoon Brown sugar
1 teaspoon Ground allspice
¼ cup Red wine vinegar
¼ cup White wine
\N \N Salt and pepper; to taste
4 \N 8 oz boneless, skinless chicken breasts
2 tablespoons Vegetable oil
\N \N Salt and pepper; to taste



In this chicken preparation, we remove the skin from the breast--a maneuver that more and more health-conscious eaters are doing--and replace it with a spice paste, which provides a nice, crusty exterior much like that of the skin. You will also find that skinless chicken is considerably easier to grill, since the danger of flare-up is completely removed.

In a small bowl, combine all the spice paste ingredients and mix well.

Rub the chicken lightly with the vegetable oil, sprinkle with salt and pepper, and grill over a medium fire for 7 to 9 minutes per side.

Brush on the spice paste and cook 1 additional minute per side; the paste should be brown and crusty but not burned and the chicken should be opaque throughout.

Posted to EAT-L Digest 27 Aug 96 Date: Wed, 28 Aug 1996 09:32:29 -0400 From: Garry Howard <g.howard@...> Serving Ideas : Serve accompanied with Sweet and Hot Peach Relish NOTES : From: Big Flavors Of The Hot Sun by Chris Schlesinger and John Willoughby ISBN0-688-11842-9

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