Rating: 3.5 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

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.

Recipe by Cooking Light September 2008


Credit: Lee Harrelson; Styling: Jan Gautro

Recipe Summary test

45 mins
45 mins
2 servings (serving size: 1 chicken breast half)


Ingredient Checklist


Instructions Checklist
  • Prepare grill.

  • 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.

Nutrition Facts

308 calories; calories from fat 28%; fat 9.7g; saturated fat 2.1g; mono fat 5g; poly fat 1.6g; protein 49.4g; carbohydrates 2.7g; fiber 0.3g; cholesterol 131mg; iron 1.7mg; sodium 738mg; calcium 27mg.