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Spicy Chai-Grilled Chicken
A traditional Chinese recipe calls for smoking a chicken or duck over tea leaves in a wok. This version, adapted for the grill, uses chai instead of tea for the added fragrance of spices.
1 chicken, cut up, or 4 skinless boneless chicken breast halves
Rub chicken with soy sauce, then with spice rub, pressing spices into flesh. Heat grill or prepare coals. When coals are hot, sprinkle chai over coals; immediately place chicken on rack and cover grill. Cook, turning periodically and brushing with grapeseed oil, until chicken is done. Test chicken for doneness by cutting into thickest portion; chicken is done when the juices are no longer pink. Serves 4.
Calories 160; Protein 27g, Carbohydrate 0 g, Sodium 135 mg, Fat 5 g, Saturated Fat 1g, Cholesterol 75 mg, Dietary Fiber 0 g.
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This delicious recipe was published in a Watkins catalog. For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.
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