Spice-rubbed grilled chicken
4 Servings
Ingredients
| Quantity | 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 |
| Salt and pepper; to taste | ||
| 4 | 8 oz boneless, skinless chicken breasts | |
| 2 | tablespoons | Vegetable oil |
| Salt and pepper; to taste | ||
Directions
SPICE PASTE
CHICKEN
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