| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Poultry | 4 | Servings | |
INGREDIENTS
| 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 | ||
| 4 | 8 oz boneless, skinless chicken breasts | |
| 2 | tb | Vegetable oil |
| Salt and pepper; to taste |
INSTRUCTIONS
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@IX.NETCOM.COM> 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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