Spice-Rubbed Grilled Chicken

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1 tb Chili powder
1 tb Curry powder
1/4 c White wine
1 tb Garlic; minced
salt and pepper; to taste
2 tb Vegetable oil
1 tb Paprika
salt and pepper; to taste
1 tb Coriander seed; crushed
1/4 c Red wine vinegar
1 ts Ground allspice
4 8-oz boneless, skinless CHICKEN
1 tb Ground cumin
1 tb Brown sugar

Original recipe makes 4

Original recipe makes 4 Servings


You've adjusted the recipe from 4 (as originally posted) to 4 Servings. The ingredients above reflect 4 Servings, but the instructions reflect the as-posted 4. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

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 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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Calories Per Serving: 382 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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