Ginger-Peach Indian Chicken
- Number of Servings: 4
Ingredients
4 boneless,skinless chicken breasts1/2 c lower sodium chicken broth3 tbsp packed dark brown sugar2 1/2 tbsp peach preserves1 1/2 tsp madras or regular Curry powder(madras is hotter)1 tbsp lime juice2 tsp grated fresh ginger root
1- combine all ingredients except chicken in resealable plastic bag. Make 4 shallow diagonal cuts on the top of each breast; place in bag. Refrigerate at least 2 hours or overnight.
2- Heat grill; oil grill grate. Remove chicken from marinade and set marinade aside. Grill chicken, covered, over medium heat or coals 8-10 minutes or until no longer pink in center, turning once.
OR
I bake them. I line the pan with a little water and cook them for 40 minutes at 350 degrees, turning once. (I don't have a grill)
3- Meanwhile, bring marinade to a boil in a small saucepan over medium-high heat. Reduce to low; simmer 3 to 4 minutes or until thickened. Serve chicken with sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user MISSTOYOU.
2- Heat grill; oil grill grate. Remove chicken from marinade and set marinade aside. Grill chicken, covered, over medium heat or coals 8-10 minutes or until no longer pink in center, turning once.
OR
I bake them. I line the pan with a little water and cook them for 40 minutes at 350 degrees, turning once. (I don't have a grill)
3- Meanwhile, bring marinade to a boil in a small saucepan over medium-high heat. Reduce to low; simmer 3 to 4 minutes or until thickened. Serve chicken with sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user MISSTOYOU.
Nutritional Info Amount Per Serving
- Calories: 344.6
- Total Fat: 3.4 g
- Cholesterol: 136.9 mg
- Sodium: 279.1 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 1.0 g
- Protein: 55.0 g
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