Ingredients
2
tablespoons vegetable oil
8
medium green onions, sliced (1/2 cup)
1
small red bell pepper, chopped (1/2 cup)
2
garlic cloves, finely chopped
1
teaspoon dried thyme leaves
1
teaspoon curry powder
1/2
teaspoon salt
1/2
teaspoon ground cumin
1/2
teaspoon ground ginger
1/4
teaspoon freshly ground black pepper
1/4
teaspoon paprika
1/8
teaspoon ground red pepper (cayenne)
6
boneless skinless chicken breast halves (1 1/2 pounds)
Preparation
Heat oil in 8-inch skillet over medium heat until hot. Cook remaining ingredients except chicken in oil about 2 minutes, stirring frequently, until bell pepper is crisp-tender; cool.
Place chicken and bell pepper mixture in shallow glass dish; turn chicken to coat with pepper mixture. Cover and refrigerate at least 30 minutes but no longer than 3 hours, turning chicken occasionally.
Heat coals or gas grill for direct heat.
Remove chicken from marinade; discard marinade. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning occasionally, until juice is no longer pink when centers of thickest pieces are cut.
