Gluten Free Indian Chicken


2 tsp olive oil

3 cloves garlic, minced

1 tbs water

2 tsp paprika

1 tsp coriander

1 tsp ginger

½ tsp cumin

¼ tsp nutmeg

¼ tsp turmeric

¼ tsp cayenne

1tbs lemon juice

4 boneless, skinless chicken breasts

4 lemon wedges


In a small bowl, stir together oil and garlic.

Stir in water, paprika, ginger, coriander, cumin, nutmeg, turmeric and cayenne.

In another bowl, spoon in one tbs. of above mixture.

Stir in the lemon juice and set aside.

Arrange chicken in a glass baking dish.

Brush chicken with first mixture.

Cover and refrigerate for 1 hour.

Grill chicken on a greased griddle over medium heat.

Cook for 5 minutes on each side.

Place back into baking dish and brush with reserved lemon mixture.

Bake in a 350°F oven, covered, for 20 to 30 minutes.

Juices will run clear when they are done.

Serve with lemon wedges, over rice.



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