Cinnamon Broiled Chicken With Riata Recipes

CINNAMON CHICKEN

Steps:

• For the chicken: Preheat broiler. Place chicken on a broiler pan. Sprinkle all over with salt, pepper, and cinnamon. Turn skin-side down, and transfer to broiler. Broil about 6 inches from the heat for 15 minutes. Turn the chicken, and broil until the skin is crisp and brown, about 15 minutes more.
• For the raita: In a small bowl, stir together the cucumber, yogurt, sour cream, cilantro, and cumin. Season with salt and pepper. Serve chicken immediately with raita.

CINNAMON CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a lightly greased 9x13 inch baking dish. Sprinkle evenly with ground cinnamon, seasoning, garlic powder, salt and pepper. (Note: You can be liberal with the seasoning, garlic powder, salt and pepper; however, the cinnamon should only be a dusting and not clumped.)
• Bake at 350 degrees F (175 degrees C) for about 30 minutes or until chicken is cooked through and juices run clear.

GRILLED CINNAMON CHICKEN WITH SWEET POTATO WEDGES

Steps:

• Prepare grill to medium high heat.
• Meanwhile, combine cinnamon, salt and pepper in a small bowl. Rub chicken with cinnamon rub. Brush chicken lightly on both sides with vegetable oil.
• Cut sweet potatoes into wedges lengthwise. Toss with oil oil, season with salt and pepper.
• Place chicken on grill skin side down and grill for 5-7 mins on each side. Place sweet potatoes on grill flesh side down for 5-7 mins each side.
• Once nice color forms on chicken and sweet potatoes turn grill down to medium to allow chicken to cook through, flipping occasionally.
• Meanwhile you can prepare the dipping sauce.
• In a small bowl add all the ingredients and stir to combine. Transfer to a serving bowl.
• Place dipping sauce in the center of a large platter. On one side arrange the chicken, on the other arrange the sweet potatoes. Garnish potatoes with cilantro. And serve

CINNAMON BROILED CHICKEN WITH RAITA

Steps:

• Preheat the broiler. In a small bowl, mix 3/4 teaspoon salt, 1/4 teaspoon pepper, and cinnamon. Sprinkle on the chicken. Put chicken, skin side down, on a broiler pan, and broil about 6 inches from the heat for 15 minutes. Turn chicken, and broil until skin is crisp and brown, about 15 minutes more.
• Meanwhile, in a small bowl, stir together cucumber, yogurt, sour cream, cilantro, cumin, and 1/4 teaspoon each salt and pepper. Serve chicken hot, with raita on the side.

CINNAMON BROILED CHICKEN WITH RIATA

Steps:

• 1 Preheat the broiler. In a small bowl, mix 3/4 teaspoon salt, 1/4 teaspoon pepper, and the cinnamon. Sprinkle on the chicken. Put the chicken, skin side down, on a broiler pan, and broil about 6 inches from the heat for 15 minutes. Turn the chicken, and broil until the skin is crisp and brown, about 15 minutes more. 2 Meanwhile, in a small bowl, stir together the cucumber, yogurt, sour cream, cilantro, cumin, and the 1/4 teaspoon each salt & pepper. Serve the chicken hot with raita on the side.

GRILLED CHICKEN SHAWARMA WRAPS WITH RAITA

Steps:

• At least 2 hours ahead, or up to 8 hours ahead, combine olive oil, lemon juice, garlic powder, paprika, cumin, coriander, pepper flakes, turmeric, salt, pepper, and cinnamon in a bowl. Stir ingredients well and add chicken pieces. Cover and refrigerate. Stir chicken pieces and marinade about every 2 hours.
• About 30 minutes prior to grilling, make the raita by mixing yogurt, cucumber, onion, cilantro, cumin, salt, and pepper together in a bowl. Cover and refrigerate until ready to make the wraps.
• Preheat an outdoor gas grill for medium-high heat and lightly oil the grate.
• Place chicken pieces in a single layer onto the oiled grate, and grill until no longer pink in the center, the juices run clear, and both sides are brown, 6 to 8 minutes per side. Timing will depend on the thickness of the chicken thighs and the distance of the grates to the heat. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Place grilled chicken on a cutting board and cover with aluminum foil. Allow chicken to rest 5 to 10 minutes, then cut into thin slices.
• To assemble the wraps, divide ingredients evenly: Place chicken slices in the center of each naan bread. Top with shredded lettuce, onion rings, and tomato slices; spoon raita on top.
• Wrap each naan around the sandwich ingredients, and serve.

INDIAN-INSPIRED CHICKEN WITH RAITA

Steps:

• Mix 1 cup yogurt, 2 cloves garlic, salt through red pepper in a large re-sealable food storage bag to blend. Add chicken; marinate in refrigerator 4 to 24 hours.
• Preheat broiler. Cover baking sheet with foil. Place chicken on prepared baking sheet. Broil 6 inches from heat about 30 minutes or until cooked through, turning once.
• Meanwhile, make Raita. Mix cucumbers, 1/3 cup yogurt, cilantro, garlic, salt and pepper in a small bowl. Serve alongside chicken.