Indian-Spiced Grilled Chicken
1/2 cup grated onion, (about 1 medium)
1/4 cup lemon or lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons garam masala, (see Notes)
1 teaspoon salt
1-1 1/4 pounds boneless, skinless chicken breast,
Whisk onion, lemon (or lime) juice, oil, garam masala and salt in a bowl until well combined.
Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade and refrigerate for at least 1 hour and up to 12 hours. Remove from the marinade and pat dry.
Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.
To grill: Oil the grill rack (see Tip). Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side.
To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 15 minutes total.
Tonight, I’m serving with Sauteed spinach, mushrooms and pancetta (Italian bacon) and fresh garden salad.