Rating: 3.5 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

Rub chicken breasts under the skin with the spice paste, and grill for a simple, delicious late-summer dinner. Leave the skin on the chicken as it cooks so the breasts will remain juicy, and discard skin just before serving.

David Bonom
Recipe by Cooking Light September 2008

Gallery

Credit: Lee Harrelson; Styling: Jan Gautro

Recipe Summary test

prep:
45 mins
total:
45 mins
Yield:
2 servings (serving size: 1 chicken breast half)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

    Advertisement
  • Combine first 9 ingredients in a bowl, stirring well. Loosen skin from chicken by inserting fingers, gently pushing between skin and meat; rub spice mixture evenly under skin over meat. Lightly coat skin with cooking spray. Place chicken, breast-side down, on a grill rack coated with cooking spray; grill 30 minutes or until a thermometer inserted in the thickest part registers 165°, turning twice. Let chicken stand 10 minutes. Remove skin; discard.

Nutrition Facts

308 calories; calories from fat 28%; fat 9.7g; saturated fat 2.1g; mono fat 5g; poly fat 1.6g; protein 49.4g; carbohydrates 2.7g; fiber 0.3g; cholesterol 131mg; iron 1.7mg; sodium 738mg; calcium 27mg.
Advertisement