This was an incredibly satisfying meal, flavorful and light. It would work very well with chicken thighs as well. Alas, all I had was chicken breast at home. The broiling strategy is very important to keep the chicken juicy inside, while making sure that the outside gets nicely browned. Serve with homemade naan bread, chopped red onions, tomatoes, cucumbers, lettuce, and a yogurt sauce.
Ingredients
2 lb chicken breast filets
0.25 cup olive oil
3 tbsp lemon juice
2 tsp hot paprika
1.5 tsp ground cumin
0.25 tsp turmeric
0.25 tsp garam masala
6 cloves garlic
1 tsp salt
Preparation
Pound the chicken breast filets into 0.5-inch-thick pieces. Using plastic foil to cover the chicken piece is a nice way to prevent meat from splattering everywhere.
Peel and crush the garlic cloves. Mix with the lemon juice, olive oil, salt, and spices.
Marinade the chicken breast pieces in the fridge, covered, for at least 8 hours.
Preheat the oven's broiler on high, with the top rack about 8 inches from the broiler. Line a baking sheet with aluminum foil and place cookie racks on it.
Distribute the chicken pieces onto the cookie rack and broil for 5-7 minutes (until browned), flip pieces and broil the other side for 3-5 minutes (until browned).
Remove onto a plate. Cool for 5 minutes before slicing to serve.
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