Grilled Chicken With Indian Spices

• 1/2 c. red wine vinegar
• 1 Tbsp. onion powder
• 2 tsp. ground coriander
• 1 tsp. ground cumin
• 1/4 tsp. ground red pepper
• 1 1/4 lb. boned and skinned chicken breasts (cutlets), halved
• 1/2 c. vegetable oil
• 2 tsp. garlic powder
• 1 tsp. ground ginger
• 1 tsp. salt
• 1/8 tsp. ground black pepper

1. In a small bowl, combine vinegar, oil, onion powder, garlic, coriander, ginger, cumin, salt and pepper.
2. Using fork, pierce chicken liberally on both sides.
3. Place in a resealable plastic bag or on a pie plate.
4. Pour marinade over chicken; turn chicken to coat and seal bag or cover plate with plastic wrap. Refrigerate at least 10 minutes.
5. Preheat broiler or heat charcoal until hot.
6. Place chicken breasts on rack in a broiling pan or over grill of hot coals.
7. Broil about 3 inches from heat until chicken is no longer pink, about 4 to 5 minutes per side, brushing frequently with marinade.
8. Serve with steamed rice.
9. Makes 4 servings.

red wine vinegar, onion powder, ground coriander, ground cumin, ground red pepper, chicken breasts, vegetable oil, garlic powder, ground ginger, salt, ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=914464 (may not work)