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
How to Make It
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.
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.
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