Monday, September 03, 2007

My Recipe: Light and Spicy Grilled Chicken

This is my recipe for a light and spicy grilled chicken. It's spicy but not hot. I cook it on a hot grill. Prep time is about an hour and the cooking time is about 10-15 minutes. Feeds 4 (with sides). Ingredients:

  • 1 lbs Chicken - Breasts cut into thin strips or tenderloin, skinless and boneless
  • 1 tsp Curry powder, Red, Yellow or Garam Masala. I prefer red curry powder.
  • 1 tsp Cumin powder
  • 1 tsp Garlic powder
  • 1/2 tsp Red Chili powder
  • 1/2 tsp Kosher salt
  • 1/4 tsp Thyme
  • 1/4 tsp Oregano
  • 1 tsp fresh Ground Cinnamon
cooking 002 Mix all spices in a zip lock bag. Shake until well mixed. Add chicken. Shake until totally covered by spices. This amount of spice should completely cover the chicken and have some left over. If you have more than 1 lbs of chicken, just double the spice mixture. Any extra will just be thrown away and doesn't hurt anything. Refrigerate the zip lock bag for an hour or more. The longer the better up to about 4 hours. Then you get diminishing returns on time. Fire up the grill. Turn it up high on all burners. I cook these at at least 500 degrees. Remove the zip lock from the fridge and let it rest while the grill heats up. When the grill is ready, toss the chicken on and throw away the zip local and left over spices. Cook on each side for about 5 minutes. Keep an eye on the chicken and make sure it doesn't burn. After the chicken is cooked, take it off and let it sit for 5 to 10 minutes. This chicken goes great with spicy, grilled veggies (I will post a recipe for that in the future) and/or brown rice.