
Spice Rubbed Grilled ChickenRecipe by Chef Heidi Fink Prep time 10 mins Cook time 20 mins Ready in 30 mins Yield Serves 8 This juicy, flavourful chicken is a hit with the whole family. I love to make it in big batches so I can re-purpose the leftovers into new meals, for example, chicken tacos, or as a topper to a southwest salad. Ingredients 1.3 kg (3 lbs) boneless, skinless chicken breast 36 g (2 Tb) coarse salt 30 ml (2 Tb) light brown sugar 20 ml (4 tsp) paprika 15 ml (1 Tb) smoked paprika 10 ml (2 tsp) chipotle chili powder, OR 15 ml (1 Tb) canned chipotle, minced 10 ml (2 tsp) ancho chili powder, OR Mexican chili powder 7.5 ml (1-1/2 tsp) ground cumin Directions Combine salt, sugar, and spices in a small bowl and stir until well mixed. You can use this right away, or pour into a glass jar with a tight-fitting lid and keep in a cool, dark cupboard. (This is enough rub for 3 lbs. of boneless chicken or 6 lbs. of bone-in chicken.) To use with chicken breasts: rub boneless skinless chicken breast all over with the spice rub, making sure to coat the entire surface of each chicken breast completely. Place spice- rubbed chicken in a container, cover, and place container in the refrigerator. Let marinate for a minimum of 6 hours, but no longer than 24 hours, flipping chicken at least once. It’s easiest to do this in the morning and then cook the chicken in the evening. Cooking instructions: heat gas or charcoal grill with a two-stage fire (hot on one side of the grill, cooler on the other side). Grill chicken on hot side of the grill about 1 minute per side of the chicken, just until nice grill marks form and some charring appears at the edge. Move chicken to cool side of grill and cover. Cook 10 to 15 minutes longer, flipping chicken once, until chicken registers 165 F (74 C) on an instant-reading thermometer, or chicken is firm and juices run clear.

Spice Rubbed Grilled ChickenRecipe by Chef Heidi Fink

Prep time 10 mins
Cook time 20 mins
Ready in 30 mins
Yield Serves 8

This juicy, flavourful chicken is a hit with the whole family. I love to make it in big batches
so I can re-purpose the leftovers into new meals, for example, chicken tacos, or as a topper
to a southwest salad.

Ingredients

1.3 kg (3 lbs) boneless, skinless chicken breast
36 g (2 Tb) coarse salt
30 ml (2 Tb) light brown sugar
20 ml (4 tsp) paprika
15 ml (1 Tb) smoked paprika
10 ml (2 tsp) chipotle chili powder, OR 15 ml (1 Tb) canned chipotle, minced
10 ml (2 tsp) ancho chili powder, OR Mexican chili powder
7.5 ml (1-1/2 tsp) ground cumin

Directions

Combine salt, sugar, and spices in a small bowl and stir until well mixed. You can use this right away, or pour into a glass jar with a tight-fitting lid and keep in a cool, dark cupboard. (This is enough rub for 3 lbs. of boneless chicken or 6 lbs. of bone-in chicken.)
To use with chicken breasts: rub boneless skinless chicken breast all over with the spice rub, making sure to coat the entire surface of each chicken breast completely. Place spice- rubbed chicken in a container, cover, and place container in the refrigerator. Let marinate for a minimum of 6 hours, but no longer than 24 hours, flipping chicken at least once. It’s easiest to do this in the morning and then cook the chicken in the evening.
Cooking instructions: heat gas or charcoal grill with a two-stage fire (hot on one side of the grill, cooler on the other side). Grill chicken on hot side of the grill about 1 minute per side of the chicken, just until nice grill marks form and some charring appears at the edge. Move chicken to cool side of grill and cover. Cook 10 to 15 minutes longer, flipping chicken once, until chicken registers 165 F (74 C) on an instant-reading thermometer, or chicken is firm and juices run clear.