Grilled Ancho-Rubbed Chicken Taco Filling

Serves: 6

Cost per Serving:



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4 6- to 8-oz. skinless, boneless chicken breast halves
1 tablespoon olive oil
1 1/2 teaspoons ancho chili powder
1/4 cup packed dark brown sugar
1/2 teaspoon paprika
Pinch of cayenne
Generous pinch of salt
Generous pinch of pepper
Salt and pepper


Prep: 10 Minutes
Cook: 10 Minutes
Chill: 15 Minutes

1. Use paper towels to pat chicken breast halves dry. Brush on all sides with olive oil. Mix ancho chili powder, dark brown sugar, paprika, cayenne and a generous pinch each of salt and pepper in a bowl. Rub chicken with spice mixture. Wrap chicken in plastic wrap and refrigerate for at least 15 minutes or up to several hours.

2. Light a charcoal grill and let burn to a gray ash (or preheat a gas grill to medium-high). Alternatively, preheat broiler to high. Set grill rack or broiling pan about 6 inches from heat source. Season chicken with salt and pepper. Place chicken on lightly oiled grates or broiling pan and cook until browned, about 4 minutes. Turn and continue cooking until firm to the touch and cooked through, about 5 minutes longer. Remove to a work surface, cover loosely with foil and let rest for 5 minutes. Cut into thick slices on the bias and serve.

Created date

July 2014

Nutritional Information

Calories 199
Fat 4 g
Satfat 1 g
Protein 31 g
Carbohydrate 9 g
Fiber 0.0 g
Cholesterol 77 mg
Sodium 287 mg