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Micro-Grilled Chicken

chicken - other, microwave

8 chicken thighs; skinned
2 tablespoons vegetable oil
2 teaspoons (each) paprika and dried oregano
1 teaspoon ground cumin
1/4 teaspoon (each) salt and pepper
pinch cayenne pepper
----SaIsa Fresca----
4 plum tomatoes; diced
1/2 cup thawed corn kernels
2 tablespoons chopped fresh coriander
1 tablespoon minced jalapeno pepper
1 green onion; chopped
1 teaspoon wine vinegar
1/4 teaspoon salt
pinch pepper

Trim fat from chicken. Stir together oil, paprika, oregano, cumin, salt, pepper and cayenne pepper; brush all over chicken. Arrange in single layer in microwaveable 11- x 7-inch (8-cup) baking dish. Cover and microwave at High, turning halfway through, for 7 minutes or until juices are still slightly pink when chicken is pierced. Remove chicken from dish and place on greased grill over medium-high heat; close lid and cook, turning once, for 10 minutes or until juices run clear. Salsa Fresca: In bowl, stir together tomatoes, corn, coriander, jalapeno, onion, vinegar, salt and pepper. Serve with new potatoes.

Contributor: Canadian Living Magazine, May, 2000

Yield: 4 servings

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