Broiled Chicken Breasts With Cayenne And Ginger - NYT Cooking

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Ingredients

Yield:4 servings

4skinless, boneless chicken breasts, about 6 ounces each
2tablespoons olive oil
3tablespoons fresh lemon juice
2teaspoons freshly grated ginger
1teaspoon ground cumin
2teaspoons ground turmeric
1pinch cayenne pepper to taste
1teaspoon ground coriander
Salt to taste
2tablespoons melted butter
2tablespoons freshly chopped cilantro

Add ingredients to Grocery ListIngredient Substitution GuideNutritional Information

Nutritional analysis per serving (4 servings)

326 calories; 17 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 39 grams protein; 464 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step 1
Place in a small mixing bowl the olive oil, lemon juice, ginger, cumin, turmeric, cayenne pepper, ground coriander and salt. Using a wire whisk, blend well.
Step 2
Place the chicken breasts in a shallow baking dish large enough to hold them in one layer. With a pastry brush, coat each piece on both sides with all the marinade. Cover the dish with plastic wrap, and let stand for 10 to 15 minutes.
Step 3
Meanwhile, preheat the broiler to high. Remove the chicken from the marinade, and broil in a broiling pan 3 to 4 inches from the source for 4 minutes on the first side.
Step 4
Turn the chicken over, and broil it for 3 to 4 minutes more or until done. Do not overcook.
Step 5
Reduce temperature to 400 degrees. Return the chicken to the baking dish, and add the melted butter to the sauce in the pan. Return to the oven, and bake for 3 minutes.
Step 6
Sprinkle with the fresh coriander, and serve.

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Ratings

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Comments

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Instead of wasting plastic wrap to cover this dish, I would suggest using a dish that has a lid.

Is this helpful? 1

I improvised with the spices a bit / used a bit of harissa. And it sounded like I was meant to add melted butter. I didn’t bother - I just added butter and let it melt. It came out perfectly!

Is this helpful?

Did this as a "oh geez what how am I gonna cook these chix breasts last minute...." happened to have everything. Quick, easy, great warm flavor. YUM! Totally going in to rotation.

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Recipe Tags

Asian
Chicken Breast
Dinner
Main Course

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