Spice-rubbed grilled chicken breasts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 8-10 oz. chicken breasts boneless, skinless | |
| 2 | tablespoons | Vegetable oil |
| 1 | tablespoon | Minced garlic |
| 1 | tablespoon | Ground cumin |
| 1 | tablespoon | Chili powder |
| 1 | tablespoon | Curry powder |
| 1 | tablespoon | Crushed coriander seeds |
| 1 | tablespoon | Paprika |
| Salt and pepper; to taste | ||
| Sweet & Hot Peach Relish* | ||
| 1 | tablespoon | Brown sugar |
| 1 | teaspoon | Ground allspice |
| ¼ | cup | Red wine vinegar |
| ¼ | cup | White wine |
| Salt and pepper; to taste | ||
Directions
SPICE PASTE
*See separate recipe.
In a small bowl, combine all the spice paste ingredients; mix well.
Set aside.
Rub the chicken lightly with the vegetable oil and sprinkle with salt and pepper. Grill over a medium fire for 7 to 9 minutes per side.
Brush on the spice paste; cook 1 additional minute per side; the paste should be brown and crusty but not burned and the chicken should be opaque throughout. Serve with Sweet and Hot Peach Relish.
From _Big Flavors of the Hot Sun_ by Chris Schlesinger and John Willoughby. New York: William Morrow & Company, 1994. In Mary MacVean's "New Cookbook Features Food with Flavors So Cool, They're Hot" 10/13/94 AP article in "The (Elizabethtown, KY) News-Enterprise." Pg. 2D. Posted by Cathy Harned. Submitted By CATHY HARNED On 10-17-94