Sunday, September 29, 2013

Grilled Chicken with Cilantro and Indian Spices

From: WeightWatchers PointsPlus Cookbook {page 154}


4 scallions, cut into 1" pieces
1/2 cup packed fresh cilantro leaves
4 garlic cloves, peeled
Zest and juice of 1 lime
1 tablespoon water
2 teaspoons olive oil
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon ground fennel seeds
Salt + pepper
4 bone-in chicken breasts {appx 1/2 lb each}
Thinly sliced scallions and lime wedges for garnish


  1. Combine all ingredients besides chicken in blender and process into a coarse paste
  2. Place chicken on a plate. Loosen skin from chicken; rub paste under skin and all over chicken. Cover and refrigerate for at least 2 hours or up to 8 hours.
  3. Spray grill rack with non stick spray, and preheat to medium heat.
  4. Place chicken on grill rack and grill, turning occasionally until chicken is cooked through, about 25 minutes. 
  5. Arrange chicken on platter and garnish with sliced scallions and lime wedges. 


  • For healthiest option {and WW recommends} remove skin before eating
  • I served this with a cous cous which I made using chicken broth, and added in similar Indian spices to the liquid: cumin, paprika, turmeric and coriander. It was a great accompaniment to the chicken!
  • I made this recipe using chicken thighs rather than breasts which adds a bit more flavor
  • Personally, I loved the flavors used in this dish but I think I might bake them next time rather than grilling. To me, grilling really added too much char on the outsides of the chicken and I feel that it overwhelmed the flavor of the spices. 

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