The benefit of running my blog motivates me to experiment in my kitchen and create recipes that sometimes are a hit and some a miss. This recipe is what I put together when I was trying to make the Mc Donald’s Southwestern Chicken salad and wanted to create the same smoky grilled chicken they serve with their salad.
Since then I have used the smoked paprika grilled chicken in salads, tostada’s, quesadillas, lettuce wraps with chipotle dressing and yesterday I made a chicken sandwich for lunch with lettuce, tomatoes, avocado and a creamy cilantro dressing for my husband. Sharing with you this recipe that is a favorite in my home. I love to marinate the meat overnight and make freezer bags of the marinated chicken for days I want a lighter meal.
Serving Size: 4
1.5- 2 lbs of chicken breast fillet thinly
1 tbsp of smoked paprika
3/4 tsp of cumin powder
1/2 tsp of onion powder
1 tbsp of garlic powder
2-3 tsp of sriracha sauce based on your spice level
1.5 tsp of lemon/lime juice
salt to taste
Wash the meat and dry with paper towel.
Mix the remaining ingredients together and let the meat marinate at-least for 30 minutes. I prefer overnight.
Grill or shallow fry the chicken in a pan for 3-4 minutes on each side till well browned.
Let it rest for a couple of minutes and it is ready to eat.
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