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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I tripled this recipe and used it for a party which worked well. I put the rub on the chicken in advance, wrapped it and put it in the fridge until we were ready to grill. 30 minutes before we were ready to eat we just quickly grilled them, sliced them and threw them out with some tortillas & toppings -- super easy way to feed a crowd and everyone said it was delicious. We fed about 20 people but it went quickly and I don't think everyone got as much as they wanted (I know my husband didn't!). I would do 4x for a group that size next time. I couldn't find Ancho Chili Powder (and my market has an extensive selection of authentic Mexican items) so I used Chile Pasilla Molido. Pasilla Negro would work, too. I'll use this recipe again.
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