| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 4 | Servings | |
INGREDIENTS
| 4 | Chicken breasts | |
| 2 | ts | Vegetable oil |
| 2 | tb | Ground cumin |
| 2 | tb | Paprika |
| 2 | tb | Brown sugar |
| 1 | tb | Black pepper |
| 1 | ts | Curry powder |
| 1 | ts | Cayenne |
| 1 | ts | Salt |
| 1/2 | ts | Five spice powder |
| 1 | tb | Dijon mustard |
| 1 | tb | Red wine vinegar |
| 1 | tb | Vegetable oil |
| 2 | Cloves garlic; minced |
INSTRUCTIONS
RUB Good day to you all. Here's a recipe that I dug out of my computer a couple of days ago. Thought you might enjoy it. Pat chicken breasts dry. Combine ingredients for rub. Smear rub over both sides of chicken, the more you use the spicier it will be. Heat barbecue. Brush grill with 2 tablespoons oil. Place chicken on grill skin side down. Cook over medium heat skin side down about 10 to 12 minutes per side until chicken is just cooked through. (If heat is too high, coating burn, if too low, cooking time will be a little longer). ST931530@PIP.CC.BRABDEIS.EDU (GENERIC MAN) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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