It’s summer. Therefore, I grill. Or, to be more precise, my boyfriend grills after I prep the meat. And I observe the grilling with a glass of wine and my camera. Or, if the mosquitos are extra bad, I observe from inside with a glass of wine and encouraging smiles and thumbs up.
This chicken is great with a side of lightly grilled veggies, fresh greens, or shredded into tacos or over romaine with some fresh avocado. Shall I tell you how to make it? Ok, if you insist.
Combine 2 t. chipotle chili powder, 1 T regular chili powder, 2 t. cinnamon, 1 t. cumin, 1 t. paprika, 2 t. brown sugar, 1.5 t. salt, 1/2 t. black pepper. Rub the mixture onto 3 chicken breasts.
Drizzle the chicken (on each side) with canola oil before placing on a hot grill. (Or, if you’re doing this inside, put 2 t of canola oil in a heavy bottom skillet and heat over medium-high.)
Maizey offered to help eat the chicken. Sorry pup. No can do.
Cook without turning for 3-4 minutes until a crust has formed. Flip the chicken over and put the lid on the grill and cook for another 6 minutes, or until cooked through (165* internal temp).
Chipotle Chili & Cinnamon Spiced Grilled Chicken
2 t. chipotle chili powder
1 T. regular chili powder
2 t cinnamon
1 t cumin
1 t paprika
2 t brown sugar (not packed)
1.5 t. salt
1/2 t. black pepper
3-4 chicken breasts, rinsed and dried
1. Combine all ingredients (except the chicken, of course) and rub the seasoning on each chicken breast, on both sides.
2. Drizzle each side of chicken with canola oil before placing on a hot grill. (Or, if you’re doing this inside, put 2 t of canola oil in a heavy bottom skillet, preferably a grill skillet, and heat over medium-high.)
3. Place the chicken on the grill (or in the skillet) and cook on one side 3-4 minutes until a crust has formed. Flip over, put the lid on the grill and cook for another 6 minutes, or until cooked through (165* internal temp).
Enjoy, inside or al fresco, with a glass of wine of course. And hopefully sans mosquitos.