Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

The sweetness in this Indian marinade for chicken comes from peach preserves. Cumin, garam masala, and other ingredients add the spice.

Becky Courchesne
Recipe by Cooking Light August 2006

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Yield:
4 servings (serving size: 1 chicken breast half, 3/4 cup rice, and 3 tablespoons sauce)
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Ingredients

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Directions

Instructions Checklist
  • Combine first 10 ingredients in a food processor; process until smooth. Combine preserves mixture and chicken in a zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning the bag occasionally.

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  • Preheat grill.

  • Remove chicken from bag; reserve marinade. Sprinkle chicken evenly with salt; place chicken on grill rack coated with cooking spray. Grill 6 minutes on each side or until chicken is done.

  • Combine the reserved sauce and 1 cup water in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer until reduced to 3/4 cup (about 8 minutes). Serve sauce over chicken and rice.

Nutrition Facts

327 calories; calories from fat 30%; fat 11g; saturated fat 2.5g; mono fat 5.5g; poly fat 1.9g; protein 27.9g; carbohydrates 29.4g; fiber 0.6g; cholesterol 77mg; iron 1.2mg; sodium 649mg; calcium 22mg.
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