Spice-Rubbed Chicken with Orange Sauce
The chicken can be rubbed with the spice mixture several hours before cooking. If you prefer, omit the orange sauce and serve the chicken as is or with a fresh salsa.
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 4 chicken breast halves (4 ounces each)
  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 1/3 cup orange juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon ketchup
  • 1 teaspoon cornstarch blended with 1 tablespoon water
  • 3 tablespoons chopped parsley

1. Preheat the broiler. In small bowl, combine paprika, coriander, cumin, and 1/4 teaspoon of salt. With your fingers, lift chicken skin and rub spice mixture under skin. Broil chicken 6 inches from heat, turning several times, for 12 minutes, or until just cooked through.

2. Meanwhile, in small saucepan, heat oil over low heat. Add garlic and cook 2 minutes, stirring frequently until tender. Add remaining 1/2 teaspoon salt, orange juice, vinegar, and ketchup. Increase heat to medium-high and bring to a boil. Add cornstarch mixture and cook, stirring, for 1 minute until slightly thickened. Stir in parsley.

3. Remove and discard skin from chicken. Spoon sauce over the chicken and serve.

Nutritional Information
Per serving: 213 calories, 5.2g total fat, 1.3g saturated fat, 2.3g monounsaturated fat, 1g polyunsaturated fat, 0.5g dietary fiber, 34g protein, 6g carbohydrate, 90mg cholesterol, 565mg sodium.
Good source of: niacin, selenium, vitamin B6.

Date Published: 09/19/2005 > Printer-friendly Version

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