Title: Spice-Rubbed Grilled Chicken
Categories: Poultry
Yield: 4 Servings

--------------------------------SPICE PASTE--------------------------------
1 tb Garlic; minced
1 tb Ground cumin
1 tb Chili powder
1 tb Curry powder
1 tb Coriander seed; crushed
1 tb Paprika
1 tb Brown sugar
1 ts Ground allspice
1/4 c Red wine vinegar
1/4 c White wine
Salt and pepper; to taste

----------------------------------CHICKEN----------------------------------
4 8 oz boneless, skinless
-chicken breasts
2 tb Vegetable oil
Salt and pepper; to taste

In this chicken preparation, we remove the skin from the breast--a maneuver
that more and more health-conscious eaters are doing--and replace it with a
spice paste, which provides a nice, crusty exterior much like that of the
skin. You will also find that skinless chicken is considerably easier to
grill, since the danger of flare-up is completely removed.

In a small bowl, combine all the spice paste ingredients and mix well.

Rub the chicken lightly with the vegetable oil, sprinkle with salt and
pepper, and grill over a medium fire for 7 to 9 minutes per side.

Brush on the spice paste and cook 1 additional minute per side; the paste
should be brown and crusty but not burned and the chicken should be opaque
throughout.
Posted to EAT-L Digest 27 Aug 96

Date: Wed, 28 Aug 1996 09:32:29 -0400

From: Garry Howard
Serving Ideas : Serve accompanied with Sweet and Hot Peach Relish

NOTES : From: Big Flavors Of The Hot Sun by Chris Schlesinger and John
Willoughby ISBN0-688-11842-9