Recipe by Chef Heidi Fink
Spice Rubbed Grilled Chicken
- Prep time 10 mins
- Cook time 20 mins
- Ready in 30 mins
- Yield Serves 8
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This juicy, flavourful chicken is a hit with the whole family. I love to make it in big batches
so I can re-purpose the leftovers into new meals, for example, chicken tacos, or as a topper
to a southwest salad.
Ingredients
Directions
- Combine salt, sugar, and spices in a small bowl and stir until well mixed. You can use this right away, or pour into a glass jar with a tight-fitting lid and keep in a cool, dark cupboard. (This is enough rub for 3 lbs. of boneless chicken or 6 lbs. of bone-in chicken.)
- To use with chicken breasts: rub boneless skinless chicken breast all over with the spice rub, making sure to coat the entire surface of each chicken breast completely. Place spice- rubbed chicken in a container, cover, and place container in the refrigerator. Let marinate for a minimum of 6 hours, but no longer than 24 hours, flipping chicken at least once. It’s easiest to do this in the morning and then cook the chicken in the evening.
- Cooking instructions: heat gas or charcoal grill with a two-stage fire (hot on one side of the grill, cooler on the other side). Grill chicken on hot side of the grill about 1 minute per side of the chicken, just until nice grill marks form and some charring appears at the edge. Move chicken to cool side of grill and cover. Cook 10 to 15 minutes longer, flipping chicken once, until chicken registers 165 F (74 C) on an instant-reading thermometer, or chicken is firm and juices run clear.
