Spicy, grilled chicken
Saturday, April 16th, 2005 10:22 am by NealHere’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!