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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (264g) Recipe makes 4 servings |
||
| Calories 293 | ||
| Calories from Fat 49 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.5g | 8% | |
| Saturated Fat 1.2g | 5% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.1g | ||
| Cholesterol 136mg | 45% | |
| Sodium 155mg | 6% | |
| Potassium 677mg | 19% | |
| Total Carbohydrate 3.8g | 1% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 0.3g | ||
| Protein 55.1g | 110% | |
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Ingredients
- 2 teaspoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon water
- 2 teaspoons paprika
- 1 teaspoon coriander
- 1 teaspoon ginger, ground
- 1/2 teaspoon cumin, ground
- 1/4 teaspoon nutmeg, ground
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 tablespoon lemon juice
- 4 skinless chicken breasts
- 4 lemon wedges
Directions
1
In small bowl, stir together oil and garlic. Stir in water, paprika, ginger, coriander, cumin, nutmeg, turmeric and cayenne pepper.2
Spoon 1 tbsp (15 mL) into another small bowl; stir in lemon juice and set aside. Arrange chicken in single layer in shallow glass dish; brush with remaining spice mixture. Cover and refrigerate chicken for 1 hour.3
(Chicken can be prepared to this point and refrigerated for up to 24 hours; let stand at room temperature for 30 minutes.) Place chicken, flesh side down, on greased grill over medium-high heat; close lid and cook for 5 minutes.4
Turn and brush flesh with reserved lemon mixture. Close lid and cook, turning often, for about 12 minutes longer or until chicken is no longer pink inside and juices run clear when chicken is pierced.5
Serve with lemon wedges.
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Featured Reviews for This Recipe
From: Abi Q
On Apr 25, 2008
Excellent chicken! I almost always enjoy Indian spices, and this combination was very nice. I marinated vegetables in a similar spice mix (rice vinegar with cumin, ginger, coriander, and cayenne pepper) to serve with it.
From: CulinaryExplorer
On Feb 16, 2008
This was a nice dish. I ended up grilling mine on our foreman since its still too cold out here, but it turned out wonderfully juicy and flavorful. It tastes "spicy" as most indian dishes do, but also very complex. You can taste hints of all the different spices rather than one standing out too much. I marinated ours most of the day. It comes out a lovely yellowish color that is sure to brighten any plate!
From: SAHMchef
On Nov 28, 2004
The spice blend was magnificent but didn't penetrate the chicken at all, thus there was not a lot of flavor on the cooked chicken. I'd make this again if I could figure out how to marinate the chicken better.
From: hlamar
On Jan 8, 2002
Very flavorful, low fat & slightly spicy hot. Of course, I love hot food, so to some, it may be more "medium hot". I only marinated mine for about 45 minutes. Next time, I will marinate it for a few hours to soak up more of that great flavor. Definitely will have again!
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