South-Of-The-Border Grilled Chicken
- Ready In:
- 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 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
- 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
-
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.
RECIPE SUBMITTED BY
R. Warren Meddoff
Plantation, Florida
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. .