Quick Barbecue Chicken

Photo: Lee Harrelson; Styling: Jan Gautro

Rub chicken breasts under the skin with the spice paste, and grill for a simple, delicious late-summer dinner. Leave the skin on the chicken as it cooks so the breasts will remain juicy, and discard skin just before serving.

Yield: 2 servings (serving size: 1 chicken breast half)
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 308
  • Calories from fat: 28%
  • Fat: 9.7g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1.6g
  • Protein: 49.4g
  • Carbohydrate: 2.7g
  • Fiber: 0.3g
  • Cholesterol: 131mg
  • Iron: 1.7mg
  • Sodium: 738mg
  • Calcium: 27mg

Ingredients

  • 1 teaspoon sugar
  • 1 teaspoon chili powder
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon freshly ground black pepper
  • 2 (8-ounce) bone-in chicken breast halves
  • Cooking spray

Preparation

  1. 1. Prepare grill.
  2. 2. Combine first 9 ingredients in a bowl, stirring well. Loosen skin from chicken by inserting fingers, gently pushing between skin and meat; rub spice mixture evenly under skin over meat. Lightly coat skin with cooking spray. Place chicken, breast-side down, on a grill rack coated with cooking spray; grill 30 minutes or until a thermometer inserted in the thickest part registers 165°, turning twice. Let chicken stand 10 minutes. Remove skin; discard.
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