Tandoori Chicken II
A paste made from a combination of spices and dried peppers is the secret to this spicy grilled chicken recipe. No long marinating time is required, the chicken can be prepared in the time it takes to get the coals hot.
Yield: 4 servings
Prep time: 30 minutes
Cook time: 5 minutes
Total Fat: 5.79 g
Total Carbohydrate: 0.72 g
Protein: 49.17 g
1/2 teaspoon curry powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
2 tablespoons water
4 boneless, skinless chicken breast halves
In a medium bowl, combine curry powder, red pepper flakes, salt, ginger, paprika, cinnamon, and turmeric with water to form a smooth paste.
Rub paste into chicken breasts. Place meat in bowl, cover, and refrigerate for 20 minutes.
Preheat an outdoor grill for high heat.
Brush oil over grate, and place chicken over hot coals. Grill chicken 5 minute, turning once, or until juices run clear when pricked with a fork.