I 've been marinating boneless-skinless chicken breast using Indian spices and then broiling it with great result.
INGREDINETS :
- Turmeric powder – 1/4 tsp
- Red Chilly powder – 1 tsp
- Coriander powder – 1 tsp
- Ginger, finely chopped – 1” piece
- Garlic pods, finely chopped – 2 nos
- Cinnamon Stick – 1”
- Cloves – 2 nos
- Fennel powder – 1/2 tsp
- bay leaf – 1 no
- Salt – 1/4 tsp
METHOD:
- Place ,cloves,cinnamon stick, bay leaf, ginger and garlic to your small mixer jar and grind it well to get a fine powder.
- Heat a small pan in low-medium flame and add turmeric powder,coriander powder,red chilly powder,fennel powder,and roast well till become golden brown color.
- Allow the roasted powders to cool for 5 minutes.
- Now mix together ground ginger- garlic mix and roasted powders. Make a thick paste by adding 1 or 2 Tbsp of water. Keep it aside.
- Wash the chicken breast well.
- Trim chicken breast carefully to remove fat and tendons and then trim the underneath side of the chicken (tenders side) to make the entire breast close to the same thickness. If there's a long thin piece on one end, trim it off.
- Carefully cut small crosswise slits down the length of each chicken breast, being careful not to cut all the way through. This will help the marinade penetrate the the chicken better, help it to cook evenly, and it also looks nice when the chicken is cooked.
- Now marinate the chicken breast with ground and roasted thick paste. Rub the marinade all over , coating all the chicken breast well. Place in the refrigerator for at least 4 hours.
- Grill or broil the chicken over medium heat until it is done (about 8 to 10 minutes) or the juices run clear. Chicken should feel firm to the touch, but not hard, when it's done. The outside of the chicken should be well-browned on both sides. Rest it for a few minutes before plating.
- Cooking time will depend on the temperature of the chicken, how hot the oven is, the thickness of the chicken breasts, and even weather conditions if you're grilling or cooking outside.
- Place the chicken on a serving platter and sprinkle with the cilantro or finely chopped onion. Serve immediately.
