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How To make Grilled West Indies Spice Rubbed Chicken Breast
SPICE RUB:
CHICKEN:
4 ea Boneless chicken breasts,
1 x Skin on
4 ea Firm bananas, skin on
1 x And halved lengthwise
2 T Vegetable oil
1 T Soft butter
2 T Molasses
1 x Lime halves for garnish
3 Tbs. curry powder
2 Tbs. paprika
1 Tbs. cayenne pepper
2 Tbs. freshly cracked black pepper
3 Tbs. ground cumin
2 Tbs. powdered ginger
2 Tbs. salt
Mix all the spices together well. Rub this mixture over both sides of each chicken breast, cover, and refrigerate for 2 hours. Over a medium fire, grill the chicken breasts skin side down for 7 to 8 minutes, until well browned and heavily crusted. Turn them and grill an additional 10 minutes. Check for doneness by nicking the largest breast at the fattest point: The meat should be fully opaque with no trace of red. Remove the chicken from the grill. Rub the banana halves with vegetable oil and place them on the grill flat side down. Grill them for about 2 minutes, or until the flat sides are slightly golden in color. Flip them and grill for an additional 2 minutes. Remove the banana halves from the grill. Mix the butter and molasses together and paint this over the bananas. Serve the chicken breasts and the banana halves together, sprinkled with a little lime juice. From "The Thrill of the Grill"
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INGREDIENTS:
Chicken Breast 2
Coriander powder 1 spn
Cumin 1/2 spn
Turmeric 1/4 spn
Garam masala 1 spn
Pepper 1 spn
Kashmiri chilli 1 spn
Ginger garlic paste 1 spn
3 green chilli
Coriander leaves
Salt
Lemon (marinate chicken for 2 hours)
Oil 2 spn
Ghee 1 spoon
Make Your Chicken Breast Like this | The Juiciest Chicken Breast Recipe
Ingredients:
Chicken
2 chicken breasts
¾ tsp salt
1 tsp ground coriander
¾ tsp cumin
½ tsp red chili
¾ tsp garam masala
1 tsp garlic paste
1 tsp ginger paste
2 tbsp plain yogurt
1 tsp lime juice
2 tbsp mustard oil
1 tbsp butter
1 tsp lime juice
1 tbsp fresh coriander
Dipping Sauce
½ cup yogurt
8 mint leaves
½ tsp roasted cumin
1 tbsp sliced cucumber
1 tbsp fresh coriander
Instructions:
1. Place the chicken breasts in a bowl
2. Coat it with salt to taste, ground coriander, roasted cumin, red chili, garam masala, garlic paste, ginger paste, plain yogurt, lime juice, and mustard oil
3. Marinate the chicken for a minimum of 2 hours
4. Drizzle cooking oil in a hot pan
5. Place chicken and cook for 7 minutes on low to medium heat
6. Flip the chicken and cook for another 6 minutes
7. Add butter, lime juice and fresh coriander
8. Remove the chicken breasts from heat and let it rest for 2 minutes before cutting to serve
9. Prepare dipping sauce by mixing yogurt with finely chopped mint leaves and coriander, roasted cumin, and thinly sliced cucumbers
10. Ready to enjoy!
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Pots and Pans:
9.5 Non-Stick Fry Pan :
Positano Wok 11:
Bologna Frying pan:
Camera & Gears:
Camera 1:
Camera 2 :
Zoom Lens 1:
Zoom lens 2:
Helpful Mini Light:
Macro lens:
Tripod:
Samsung SSD Drive:
Tiffen Black Pro-Mist Filter:
SD Card:
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[Video Title]Chicken Breast Recipe Easy - One Recipe-| Chef Ricardo Cooking
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MUST TRY JUICY BAKED CHICKEN BREAST | CHICKEN BREAST RECIPE
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1/2 Tsp Adobo Season
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1 Tsp Dark Soya Sauce
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