Sometimes I feel like I’m still in school, even though it’s been more years than I care to admit.
Remember those guilty feelings when you knew you had an assignment due but you kept putting it off?
Still feel like that sometimes with food blogging! 🙂
I wanted to experiment to see if I could break out of the usual burger/meatloaf rut that I tend to get into with worcestershire sauce.
To get some ideas, I decided to read up on the origins of worcestershire sauce. I knew it contained tamarind extract, so it wasn’t a surprise to find out that the sauce has its origins during the British rule of India. So why not try it out with Indian flavors?
That led me to this recipe, which seemed like a great starting point, and gets us to this:
Hot and Tangy Grilled Chicken
1 lb. boneless, skinless chicken – I used chicken tenderloins
2 tbsp. Lea and Perrins Worcestershire Sauce
1/2 tbsp. chili powder – use less if this is too much for you
1 tsp. garlic paste
1 tsp. ginger paste
salt to taste
1/2 fresh lime
Combine worcestershire sauce, chili powder, ginger, and garlic and pour over chicken pieces, making sure each piece is coated thoroughly. Let sit for 30 minutes.
Heat grill pan, then add chicken and cook until chicken is cooked through. I used our George Foreman grill and cooked the chicken for 2 minutes on each side.
Sprinkle salt and squeeze lime over chicken.
I served this with grilled zucchini and couscous for a quick and healthy dinner.
Tamarind is not a taste I’ve liked in the past, so I wasn’t sure I would like this combination, but it didn’t turn out too bad! The worcestershire sauce lends a tangy twist to what would have otherwise been spicy garlic-ginger grilled chicken. Definitely worth a second try!
Thanks, FoodBuzz and Lea and Perrins!