19 Jul 2011

Indian-Spiced Grilled Chicken | Eating Well


Indian-Spiced Grilled Chicken | Eating Well





















Ingredients

    Garam Masala Spice Blend 2.0 oz - Zamouri Spices
  • 1/2 cup grated onion (about 1 medium)
  • 1/4 cup lemon or lime juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons garam masala (see Notes)
  • 1 teaspoon salt
  • 1-1 1/4 pounds boneless, skinless chicken breast (see Notes)

Preparation

  1. Whisk onion, lemon (or lime) juice, oil, garam masala and salt in a bowl until well combined.
  2. Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade and refrigerate for at least 1 hour and up to 12 hours. Remove from the marinade and pat dry.
  3. Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.
  4. To grill: Oil the grill rack (see Tip). Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side.
  5. To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 15 minutes total.


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Chitika

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