| 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
A Message from our Provider:
“Jesus welcomes you back”