Four season grilled chicken

July 30, 2010

I’m still cooking off the food that I already have, so I’ve had to rummage around the list to find something that fits the requirements.

Four-Season grilled chicken
Better Homes and Gardens Chicken, pg 89

1 medium onion, finely minced
1 clove garlic, finely minced
2 T butter
1 tsp chili powder
¼ tsp ground cumin
¼ tsp ground red pepper
6 medium skinless, boneless chicken breasts
shredded lettuce (optional)
chopped tomato (optional)
sliced avocado (optional)

In a small saucepan, melt the butter. Cook the onions and garlic until tender. Add the chili powder, cumin and ground red pepper. Cook for 1 minute. Rinse chicken breasts and pat dry with paper towels. Brush with half the onion mixture.

Grill chicken on an uncovered grill directly over medium coals for 6 minutes. Turn, brush with remaining onion mixture. Grill for 6 to 8 minutes or until chicken is done. (Or broil 5-6 minutes 10-12 inches from heat source, turning once during cooking.)

Garnish with lettuce, tomatoes and avocados if desired.

How I did it: I had some trouble with the directions. Was it supposed to cook onion mix side down? Or not. I cooked it that way and I’m pretty sure most of the onions fell off. I need to work on the spice mix some. I didn’t have chili powder so I used chile powder with salt and Mexican oregano. I oopsed and used more chile powder instead of ground red chilis. It turned out ok, but it could have been been better, if I’d done it like it said.