Triple Spice Chicken

Submitted by Chef David Guay

"For those that want to take their spice tolerance up another level, or because you love spicy foods, this recipe might be for you. Simple to make. In fact so simple, a caveman could do it. ROFL! I had to throw that in there."

 

• Ready In: 28mins
• Ingredients: 5
• Yields: 2 chicken breasts
• Serves: 1

ingredients

• 1 lb chicken breast
• 1 cup cayenne pepper
• 1 cup black pepper
• 1 cup garlic salt
• 8 drops Tabasco sauce

directions

1. Cut the breasts from the side, like as if you're butterflying them only you completely cut them through.
2. In a medium size bowl, combine the rest of the ingredients thoroughly. Using tongs, dredge the chicken with the spices.
3. On a baking sheet lined with parchment paper, place the spiced-up chickens and wrap the entire pan with plastic wrap.
4. Place it in the refrigerator and let it set for a minimum of 30 minutes Remember, the longer the chicken is in the cooler the more intense the taste is going to be.
5. Take the chicken breasts out after a good amount of time in the cooler.
6. On a preheated and oiled grill, cook both sides of the chicken until internal temperature reaches 160 degrees Fahrenheit.
7. Let it rest for approximately 5 minutes The carry-on cooking will reach it up to the safe temperature of 165 degrees Fahrenheit without losing much moisture.
8. OPTIONAL: Serve with a tall glass of milk, bread, or a small dish of ice cream just in case it's too much to handle.