Spice-rubbed grilled chicken breasts

4 servings

Ingredients

Quantity Ingredient
4 8-10 oz. chicken breasts boneless, skinless
2 tablespoons Vegetable oil
1 tablespoon Minced garlic
1 tablespoon Ground cumin
1 tablespoon Chili powder
1 tablespoon Curry powder
1 tablespoon Crushed coriander seeds
1 tablespoon Paprika
Salt and pepper; to taste
Sweet & Hot Peach Relish*
1 tablespoon Brown sugar
1 teaspoon Ground allspice
¼ cup Red wine vinegar
¼ cup White wine
Salt and pepper; to taste

Directions

SPICE PASTE

*See separate recipe.

In a small bowl, combine all the spice paste ingredients; mix well.

Set aside.

Rub the chicken lightly with the vegetable oil and sprinkle with salt and pepper. Grill over a medium fire for 7 to 9 minutes per side.

Brush on the spice paste; cook 1 additional minute per side; the paste should be brown and crusty but not burned and the chicken should be opaque throughout. Serve with Sweet and Hot Peach Relish.

From _Big Flavors of the Hot Sun_ by Chris Schlesinger and John Willoughby. New York: William Morrow & Company, 1994. In Mary MacVean's "New Cookbook Features Food with Flavors So Cool, They're Hot" 10/13/94 AP article in "The (Elizabethtown, KY) News-Enterprise." Pg. 2D. Posted by Cathy Harned. Submitted By CATHY HARNED On 10-17-94

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