Makes 4 servings.
You can also make kebabs with this recipe by cutting the chicken into 2 inch pieces, threading it onto skewers and grilling it.
INGREDIENTS:
4 boneless, skinless chicken breasts, about 6 ounces each
Kosher salt
Freshly ground black pepper
MARINADE:
3 garlic cloves, finely chopped
4 tablespoons extra-virgin olive oil
4 tablespoons lemon juice
1 tablespoon cumin
1½ tablespoons Dijon mustard
1 teaspoon turmeric
1 teaspoon paprika
Leaves from 4 oregano sprigs, coarsely chopped, plus some for garnish
PREPARATION:
In a small bowl combine the marinade ingredients.
Pat the chicken dry with paper towels, place in a nonreactive dish and season lightly with salt and pepper. Coat the chicken with the marinade and refrigerate as long as it is convenient.
Turn it once.
Bring the chicken back to room temperature.
Preheat the broiler.
Line a broiling pan, which comes with most ovens, with heavy foil., crimping it at the corners so that the juices do not spill out. Place the chicken skin side down (where the skin would have been) and spoon the marinade over the chicken.
Broil the chicken as close as possible to the heat source for 5 minutes. Turn the chicken over and broil for another 2-3 minutes. The chicken will be slightly pink on the inside. Remove from the oven, cover the chicken with foil and let it rest for 1 minute so that the juices can flow back into the tissues. The chicken will continue cooking.
To serve: If you like, cut 3 partial incisions on the diagonal into the chicken, spoon the drippings over the chicken, and garnish with oregano.
