Here’s an easy recipe I’ve developed for making flavorful and moderately spicy grilled chicken. You can use any part of the chicken you like (or have): legs, wings or boneless breasts and thighs. The chicken is wonderful grilled on your charcoal smoker, gas grill or even on a cast-iron grill on the stovetop (my personal convenience favorite!). There are three steps:
- Marinate the chicken.
- Coat with a spice rub.
- Grill over medium heat until done.
Here are the details:
Marinade: The amount you’ll need will vary according to the amount of chicken. For one pound of breasts, try the following:
- 1/3 cup teriyaki sauce.
- 1/3 cup white wine.
- 3 Tablespoons vegetable oil.
- 3 cloves crushed garlic.
Mix the ingredients together and thoroughly cover the chicken. Let sit in the fridge, covered, for at least one hour. Longer is better. Overnight is great.
Spice Rub. Mix the following together and keep in a bottle or jar. Again, the amount you need will vary. Make a bunch of this up and use it again and again (NOTE: To save lots of money, buy spices from the bulk section of a natural foods store):
- 6 parts paprika
- 3 parts onion powder
- 3 parts granulated garlic
- 3 parts dhana-jeera (half cumin, half coriander powder)
- 2 parts ground cumin
- 1 part cayenne pepper (increase for more heat)
- 2 parts salt
- 1 part black pepper
- 1 part arrowroot powder (may omit)
- Grill over medium heat so that the outer part of the chicken doesn’t burn. Each time you turn the chicken, sprinkle on a liberal amount of the spice rub.
If using boneless breasts or thighs, cut the grilled chicken into long, thin strips for use in a delicious fajita or quesadilla. It is also delicious on a salad or as an appetizer. Enjoy!