Spanish Spicy Chicken

I adapted this from a recipe for the tapa pinchitos morunos. It works excellently on chicken, but can be made with lamb or pork.This is a nice low fat meal, and very simple and quick to cook. time does not include marinade time

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  chicken fillets
• 2  garlic cloves, minced
• 1  teaspoon salt
• 1  teaspoon Madras curry powder
• 1  teaspoon hot paprika
• 1  teaspoon dried thyme
• 3  tablespoons olive oil
• 1  tablespoon lemon juice
•  fresh ground black pepper
•  habanero sauce, to taste (I use a couple of drops for each fillet)

Directions

1. Score the chicken fillets on each side. You can also cut the meat into cubes, and skewer it for cooking.
2. Mix the rest of the ingredients in a dish, and marinate the chicken, turning so it is well coated. Leave a few hours or overnight, turning occasionally.
3. Spread the chicken out under the grill (or broiling rack for any americans out there) and cook about 8 minutes on each side, or until properly cooked.