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.
- 1 tablespoon chili powder
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon brown sugar
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon cayenne
- 1 1⁄2 teaspoons olive oil
- 4 boneless skinless chicken breast halves
Directions See How It's Made
- Preheat a gas or charcoal grill.
- Combine chili powder, cumin, coriander, sugar, salt, cayenne and olive oil in a bowl. Mixture will be a little dry.
- 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.