Indian Spiced Chicken

Author: Canadian Living

Serve this with lemon wedges for guests to squeeze onto their chicken.

  • Portion size 4 servings

Ingredients

  • 4 (1-1/2 lb/750 g total) chicken breasts skinned
  • 4 lemon wedges
Spice Mixture:
  • 2 tablespoons vegetable oil
  • 3 garlic cloves minced
  • 1 tablespoon water
  • 2 teaspoons paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon tumeric
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon lemon juice

Method

Spice Mixture: In small bowl, stir together oil and garlic. Stir in water, paprika, ginger, coriander, cumin, nutmeg, turmeric and cayenne pepper. 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. (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. 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. Serve with lemon wedges.

Nutritional facts <b>Per serving:</b> about

  • Sodium 62 mg
  • Protein 26 g
  • Calories 194.0
  • Total fat 9 g
  • Cholesterol 69 mg
  • Saturated fat 1 g
  • Total carbohydrate 3 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Indian Spiced Chicken

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