Chili-Rubbed Chicken with Rosemary and Tomato

  1. Arrange chicken breasts, skinned side down, on a cutting board.
  2. Remove fillet strip from each breast and reserve for another use.
  3. In a small bowl whisk together tomato paste, chili powder, water, vinegar, and garlic paste.
  4. In a shallow baking dish large enough to hold chicken in one layer coat chicken with chili paste.
  5. Marinate chicken, covered and chilled, at least 1 hour and up to 24.
  6. Prepare grill.
  7. With a serrated knife cut off stem end of tomatoes and cut each tomato into three 1/4-inch-thick slices.
  8. Arrange 1 tomato slice and 1 rosemary sprig on wide end of skinned side of 1 chicken breast and fold narrow end over to sandwich tomato and rosemary.
  9. Thread a skewer through ends of chicken breast and then through folded side, letting pointed end of skewer extend about 1-1/2 inches beyond chicken breast.
  10. Stuff remaining chicken with remaining tomatoes and rosemary and thread with remaining skewers in same manner.
  11. Grill chicken on an oiled rack set 5 to 6 inches over glowing coals until cooked through, about 8 minutes on each side.
  12. Serve chicken warm or at room temperature.

chicken breasts, tomato paste, chili powder, water, rice vinegar, garlic, tomatoes, rosemary sprigs, wooden skewers

Taken from www.epicurious.com/recipes/food/views/chili-rubbed-chicken-with-rosemary-and-tomato-12182 (may not work)

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