Grilled Tandoori-Spiced Chicken Breasts
Ericka
ingredients
- 1 small onion, chopped
- 2 tablespoons lemon juice
- 3 garlic cloves, chopped
- 1 tablespoon water
- 1/2 cup plain yogurt
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground tumeric
- 1/4 teaspoon cayenne
- 1/8 teaspoon ground mace
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 3 boneless, skinless chicken breasts
- 1/3 cup olive oil
- 1 and 1/2 tablespoons white vinegar
directions
- 1
In a blender or small food processor grind onion with garlic, lemon juice, and water to form a paste. In a bowl stir together onion paste and remaining ingredients.
- 2
With a sharp knife make three 1/2-inch deep cuts in each chicken breast. Rub each chicken breast with marinade and place in a sealable plastic bag and place in refrigerator overnight.
- 3
Preheat grill. Grill chicken on an oiled rack 5 to 6 inches over glowing coals until cooked through, about 7 minutes on a side
Source: Food Television
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