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Print this Recipe    Spiced Chicken

Low-Fat Indian Spiced Chicken

2 tsps vegetable oil
3 cloves garlic, minced
1 tbsp water
2 tsp paprika
1 tsp coriander
1 tsp ground ginger
1/2 tsp ground cumin
1/4 tsp ground nutmeg
1/4 tsp turmeric
1/4 tsp cayenne pepper
1 tbsp lemon juice

4 chicken breasts skinned
4 lemon wedges

In small bowl, stir together oil and garlic. Stir in water, paprika,
ginger, coriander, cumin, nutmeg, turmeric and cayenne pepper.

Spoon 1 tbsp (15 mL) into another small bowl; stir in lemon juice
and set aside.

Arrange chicken in single layer in shallow glass dish; brush with
remaining spice mixture. Cover and refrigerate chicken for 1 hour.
(Chicken can be prepared to this point and refrigerated for up to
24 hours; let stand at room temperature for 30 minutes.)

Place chicken, flesh side down, on greased grill over medium-high
heat; close lid and cook for 5 minutes. Turn and brush flesh with
reserved lemon mixture. Close lid and cook, turning often, for
about 12 minutes longer or until chicken is no longer pink inside
and juices run clear when chicken is pierced. Serve with lemon
wedges.

Makes 4 servings.

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