Adapted from Bobby Flay's recipe over on FN's website. The recipe posted there makes much more spice mixture than you would ever use to make the chicken, so I'm posted the reduced amounts. This is very spicy, so if you aren't a fan of heat, cut the cayenne to 1/2 teaspoon. This is served with Bobby's Grilled Tomato Jam & Herbed Yogurt. (Posting separately so it's not overwhelming.)
Another good recipe from local news chef, Chef Walter. A nice change from the usual lemon pepper marinade on store shelves. This recipe is enough for 2 pounds of boneless skinless chicken breasts. Prep time is marinade time. Note: feel free to cut back or eliminate the salt in this marinade. Low-sodium soy sauce also works well for this. (Thanks for the tip, Nif!)
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