Spicy Chicken Breasts

SUBMITTED BY: Barbara Radford PHOTO BY: CHETNEY

"This is a great skinless chicken recipe that can be served over salad greens or as an entree! If serving over salad greens, cut chicken into strips and top with your favorite salsa or dressing."

PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon ground cayenne pepper
1 tablespoon ground black pepper
4 skinless, boneless chicken breast halves

READ REVIEWS (101)

DIRECTIONS

In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.

Approximate Grilling Times for Chicken and Poultry

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REVIEWS

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Reviewed on Jan. 25, 2004 by Chef Eeyore

WOWEE!! This is some SPICY chicken! The flavor was excellent (almost like blackened chicken), but since I'm sort of a wimp when it comes to hot foods I think I'll cut the cayenne pepper in half next time. Either that, or not use quite as much spice rub on the chicken breasts before I grill them (I really rubbed it on thick)! If you like hot and spicy foods though, you'll really love this... just make sure you have plenty of cold beer on hand to put out the fire! :)

9 users found this review helpful

Reviewed on Jan. 25, 2004 by nic

Wowza! I was sneezing throughout the entire mixing process. Take heed: this recipe makes a lot. Rub was good, but I feel the thyme overpowered the blend. (I’m not a big fan of the herb.) Next time I will decrease to ½ Tbs. and keep the rest of the ingredients the same. I love the fiery/hot taste mix gave my poultry. It was even good in my salad the next day.

8 users found this review helpful

Reviewed on Jan. 25, 2004 by LIZCANCOOK

We're new to the dry rub scene... and boy, have we been missing out. This was fabulous! Just the right amount of heat (I only used 1/2T of the cayenne pepper, though). If you're looking for a way to spice up plain old chicken breasts, give this one a try!

7 users found this review helpful

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