South-Of-The-Border Grilled Chicken

READY IN: 15mins
Recipe by R. Warren Meddoff

Easy, spicy, grilled chicken. A food Southwestern/Mexican way to grill. Super easy, super tasty.

Top Review by Carolyn Hughey

This was really great! Just the right amount of heat and spice. I used skinless chicken thighs with bones, didn't do the pounding, so it was even easier than the orginal. Served it with a fresh Orange, Anahiem Chili, Sweet Onion and Cilantro Salsa. It was delicious enough for guests. This is a recipe I will make over and over. Thanks.

Ingredients Nutrition

Directions

  1. Preheat a gas or charcoal grill.
  2. Combine chili powder, cumin, coriander, sugar, salt, cayenne and olive oil in a bowl. Mixture will be a little dry.
  3. Pound chicken breasts with a meat mallet or other heavy object until a uniform 1/4-inch thickness. Use your hands to rub chicken with chili mixture. Place chicken on grill and cook, turning 9 to 10 minutes until juices run clear when the thickest part of the breast is pierced with the tip of a knife. Slice crosswise into strips.

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