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Title: Spice-Rubbed Grilled Chicken
Categories: Big Flavor Of The Hot
Yield: 4 Servings
| SPICE PASTE | ||
| 1 | tb | Garlic -- minced |
| 1 | tb | Ground cumin |
| 1 | tb | Chili powder |
| 1 | tb | Curry powder |
| 1 | tb | Coriander seed -- crushed |
| 1 | tb | Paprika |
| 1 | tb | Brown sugar |
| 1 | ts | Ground allspice |
| 1/4 | c | Red wine vinegar |
| 1/4 | c | White wine |
| Salt and pepper -- to taste | ||
| CHICKEN | ||
| 4 | 8 oz boneless, skinless chicken breasts | |
| 2 | tb | Vegetable oil |
| 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.
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
Entered into MasterCook by Garry Howard, Cambridge, MA garry_howard@hpatc1.desk.hp.com From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html Recipe By : Big Flavors Of The Hot Sun by Chris Schlesinger
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