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The sauce is a nice change from standard barbeque sauces and marinades. It is low in fat and high in taste.
1 medium onion, finely chopped or grated
2 cloves garlic, minced
2 tablespoons Gefen Olive Oil
1/4 teaspoon chili powder or crushed red pepper flakes
1/4 teaspoon Pereg Cumin
1/4 teaspoon paprika
6 medium skinless, boneless chicken breast halves
shredded lettuce (optional)
chopped tomato (optional)
avocado slices (optional)
In a small saucepan, cook onion and garlic in olive oil over medium heat until tender. Stir in the chili powder, cumin, and paprika. Cook for one minute.
Rinse chicken; pat dry with paper towels. Brush half the onion mixture over chicken.
Preheat BBQ to medium heat. Grill chicken, uncovered, directly over medium heat, for six minutes. Turn chicken over and brush with remaining onion mixture. Grill for six to eight minutes more or until chicken is tender and no longer pink. (If you prefer to broil the chicken, place chicken on the rack of a broiler pan. Broil chicken five to six inches from the heat for 10 to 12 minutes, turning once and brushing with remaining onion mixture.)
Serve with shredded lettuce, chopped tomato, and avocado slices, if desired.
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