Chili-Rubbed Chicken with Rosemary and Tomato

1. 1

   Arrange chicken breasts, skinned side down, on a cutting board.

2. 2

   Remove fillet strip from each breast and reserve for another use.

3. 3

   In a small bowl whisk together tomato paste, chili powder, water, vinegar, and garlic paste.

4. 4

   In a shallow baking dish large enough to hold chicken in one layer coat chicken with chili paste.

5. 5

   Marinate chicken, covered and chilled, at least 1 hour and up to 24.

6. 6

   Prepare grill.

7. 7

   With a serrated knife cut off stem end of tomatoes and cut each tomato into three 1/4-inch-thick slices.

8. 8

   Arrange 1 tomato slice and 1 rosemary sprig on wide end of skinned side of 1 chicken breast and fold narrow end over to sandwich tomato and rosemary.

9. 9

   Thread a skewer through ends of chicken breast and then through folded side, letting pointed end of skewer extend about 1-1/2 inches beyond chicken breast.

10. 10

    Stuff remaining chicken with remaining tomatoes and rosemary and thread with remaining skewers in same manner.

11. 11

    Grill chicken on an oiled rack set 5 to 6 inches over glowing coals until cooked through, about 8 minutes on each side.

12. 12

    Serve chicken warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.