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“You can grill or sauté the chicken, either one turns this into a slightly different, yet still fantastic chicken. Goes great with red beans and rice (see recipe 48913 or buy a prepacked box) or as filling for a Tex Mex-type burrito or enchilada. Also could be 'kabobed' and grilled using the vinegar sauce as a mop. Very versatile! And feel free to play with the tart and sweet balance to your liking by adding more or less vinegar and sugar.”
1hr 15mins

Ingredients Nutrition


  1. If you sauté this:
  2. Prep chicken by rough chopping into 1/2 inch size pieces.
  3. Place chicken in a bowl and add the chili powder, cumin, paprika, garlic, sugar, and salt and pepper.
  4. Toss chicken to coat and refrigerate for 15 minutes.
  5. Over medium-high, heat olive oil and sauté chicken until it begins to brown.
  6. Add Worcestershire and vinegar.
  7. Continue to sauté on medium heat until all liquid is evaporated and chicken is brown (approx 10 minutes).
  8. Serve over red beans and rice dressed with a bit of fresh grated cheddar with corn or flour tortillas on the side.
  9. If you grill this:
  10. Leave the chicken thighs or breasts whole or in larger, manageable pieces.
  11. Prepare all of the dry ingredients as a rub and coat all chicken pieces (you may need to double the amounts of dry ingredients to ensure enough Rub).
  12. Refrigerate for at least an hour.
  13. Combine the Worcestershire and vinegar and have ready as a mop (you may need to increase the amounts to ensure you have plenty of mop, just make sure to add them in equal parts).
  14. Preheat grill and oil grates to make sure chicken doesn't stick.
  15. Grill chicken until brown (15 minutes), brushing the chicken with the mop sauce as it cooks.
  16. Remove from grill and let sit for 5 minutes to allow juices to redistribute through the meat.
  17. Rough-chop the chicken and toss with any of the remaining mop sauce.
  18. Serve again with red beans and rice or makes an excellent salad topper.

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