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August 2, 2011
Spicy Broiled Chicken
Poultry Classics
Prep time:
9 minutes, plus chillingbroiling time:
14 minutes“When Grandma served this chicken the first time, Grandpa said, 'Pretty exotic food to serve a guy like me.'”
Ingredients
Serves 4
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 3/4 cup plain yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon grated gingerroot
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 4 boneless, skinless chicken-breast halves (about 5 ounces each)
Directions
1
Combine cumin, paprika, coriander and cayenne pepper in a small saucepan. Cook over low heat, stirring continually, until the spices are fragrant, 1 to 2 minutes.
2
Combine the spice mixture, yogurt, lemon juice, gingerroot, garlic and salt in a large bowl and mix well.
3
Add chicken to the yogurt mixture, turning to coat the chicken. Chill, covered, for 8 hours.
4
Preheat the broiler. Line broiler pan with aluminum foil.
5
Arrange chicken on rack of prepared broiler pan. Broil 3 inches from heat for 7 minutes. Turn the chicken over. Broil until an instant-read thermometer inserted in center of the meat registers 180F, about 7 minutes. Slice across the grain. Serve hot.
Variations(0)
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Grandma's Secret Trick
Grandma's Secret Trick
This recipe makes enough yogurt mixture to coat up to 6 boneless, skinless chicken-breast halves. So Grandma often cooked extra chicken, refrigerated it, and chopped it the next day to serve over rice for lunch.
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