South-Of-The-Border Grilled Chicken

"Easy, spicy, grilled chicken. A food Southwestern/Mexican way to grill. Super easy, super tasty."
 
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Ready In:
15mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. I used one pack of three large chicken breast halves, and added a tablespoon more olive oil, to make it easier to rub on. It had a great spicy taste, but not too hot. Great easy recipe. Definitely a keeper.
     
  3. While I only used two chicken breast halves, I kept the amount of spice rub the same. This had nice flavor - some spice, but not a lot of heat. Very quick and easy to make. Thank you!
     
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RECIPE SUBMITTED BY

I am a Venture Capitalist doing environmentally responsable commercial real estate development, based in South Florida and Santa Fe, New Mexico. I collect art & antiques and enjoy cooking as a relaxing hobby along with exotic tropical gardening. My all time favorite cookbook is Craig Clairborne's New York Times Cookbook. My passions are fine food, fine wine, art, travel. When Itake a month off with no responsibilities it is to travel in Tuscany, Spain, Southern France, Morocco or the American Southwest. .
 
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