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Grilled Ancho-Rubbed Chicken Taco Filling

Prep time 10 mins
Cook time 10 mins
Chill time 15 mins
Yield Serves: 6


  • 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

Nutrition 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

How to Make It

  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.