Ingredients- 3-6 Chicken Breast
1 cupYogurt, 1lime juice, 1-2tbs Jalapeño pickle juice, 1tbs Kashmiri chili powder,
1tbs All spice or garam masala 1tbs oregano, 1tsp cinnamon powder, 1tsp nutmeg powder, 1tbs garlic powder, 1 tbs Spanish EVOO, Salt to taste.
Utensils: 2 metal skewers
Process: Marinate chicken with all the ingredients and refrigerate for 20- 30 mins.
After chicken is well marinated, score them into 2 metal skewers just like in the picture below.
Set your oven to Broil and Broil the chicken for 20-25 mins on each side. Add a deep dish at the bottom of the rack to collect the dripping juices of the marinade. I used my counter top toaster oven and set it to max broil.
You can lay the chicken on the top rack of the oven just as in the picture below.
Turn the skewer upside down after 20-25 mins and baste it with the leftover marinade.
After another 20-25mins your oven dings, get the chicken out carefully and wrap it in a silver foil and let it rest for 15-20 mins before carving.
After 20 mins or so it’s time to carve.
Carve the chicken just as in video below…🎥
Will share a quick recipe of my Green Papaya salad in my new post.
Garnish the carved chicken with lengthwise cut onion and cilantro or parsley, with some dash of lime juice. Enjoy as a wrap, with homemade chapattis, or even as a sandwich.
For the wrap you take your chapatti, spread the papaya salad on it half side, add shredded lettuce, thin sliced cucumber, then layer chicken and sprinkle cilantro and raw onions before you close the wrap.
My kids really enjoyed this new meal I made for the first time in my kitchen, not spicy but yet so flavorful.
YUMMY!!!
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