1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne (optional)
1/4 teaspoon pepper
1/4 teaspoon cardamom
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
2 teaspoons brown sugar
1/4 cup olive oil
Salt and pepper
1. I a small bowl, combine all ingredients and mix well.
2. You can either cut into pieces and place in a gallon-size zip-lock bag, or keep the cutlet whole as i did. Refrigerate overnight.
3. Prepare a charcoal a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
4. Grill the chicken turning once, until the chicken is no longer pink inside, about 8 to 10 minutes on a gas grill. Serves 6 to 8.
St. Anthony's Sermon to the Fishes Cupcakes - I thought I shared these cupcakes a couple years ago, but it looks like I only posted them over at Shower of Roses along with a few other ideas for the f...
4 days ago