From: WeightWatchers PointsPlus Cookbook {page 154}
ingredients
4 scallions, cut into 1" pieces
1/2 cup packed fresh cilantro leaves
4 garlic cloves, peeled
Zest and juice of 1 lime
1 tablespoon water
2 teaspoons olive oil
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon ground fennel seeds
Salt + pepper
4 bone-in chicken breasts {appx 1/2 lb each}
Thinly sliced scallions and lime wedges for garnish
instructions
- Combine all ingredients besides chicken in blender and process into a coarse paste
- Place chicken on a plate. Loosen skin from chicken; rub paste under skin and all over chicken. Cover and refrigerate for at least 2 hours or up to 8 hours.
- Spray grill rack with non stick spray, and preheat to medium heat.
- Place chicken on grill rack and grill, turning occasionally until chicken is cooked through, about 25 minutes.
- Arrange chicken on platter and garnish with sliced scallions and lime wedges.
notes
- For healthiest option {and WW recommends} remove skin before eating
- I served this with a cous cous which I made using chicken broth, and added in similar Indian spices to the liquid: cumin, paprika, turmeric and coriander. It was a great accompaniment to the chicken!
- I made this recipe using chicken thighs rather than breasts which adds a bit more flavor
- Personally, I loved the flavors used in this dish but I think I might bake them next time rather than grilling. To me, grilling really added too much char on the outsides of the chicken and I feel that it overwhelmed the flavor of the spices.
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