6 tablespoons fresh lemon juice
6 tablespoons minced parsley
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 tablespoon paprika
1 tablespoon cumin
1-1/2 teaspoons curry powder
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
3 chicken breasts (12 ounces each), skinned, halved and boned
In a resealable plastic bag, combine lemon juice, parsley, olive oil, garlic, paprika, cumin, curry powder, salt and pepper, and blend well. Add chicken and turn to coat. Refrigerate for several hours or overnight, turning chicken at least once.
Outdoor Grill:
Heat coals to moderately hot. Coat grill rack with nonstick spray. Remove chicken from marinade and place on grill rack. Cover and cook for 5 to 6 minutes on each side or until the juices run clear when chicken is pierced with a fork.
Indoor Grill:
Preheat grill to moderately high. Remove chicken from marinade and place on grill. Cook for 25 to 30 minutes, turning the chicken breasts every 8 minutes, until juices run clear when chicken is pierced with a fork.
Makes 6 servings.
Amount Per Serving: fats, 5 grams (27% of calories); calories, 168; cholesterol, 68 milligrams; carbohydrate, 2 grams; fiber, 0 grams; protein, 28 grams; sodium, 258 milligrams