Rub chicken breasts under the skin with the spice paste, and grill for a simple, delicious late-summer dinner. Leave the skin on the chicken as it cooks so the breasts will remain juicy, and discard skin just before serving. I doubled the spice paste and grilled a whole cut-up chicken. Marc put BBQ sauce on and thought that was really good. Serve with corn on the cob and coleslaw. Total time: 45 minutes.
2 servings (serving size: 1 chicken breast half)
- 1 teaspoon sugar
- 1 teaspoon chili powder
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon freshly ground black pepper
- 2 (8-ounce) bone-in chicken breast halves
- Cooking spray
1. Prepare grill.
2. Combine first 9 ingredients in a bowl, stirring well. Loosen skin from chicken by inserting fingers, gently pushing between skin and meat; rub spice mixture evenly under skin over meat. Lightly coat skin with cooking spray. Place chicken, breast-side down, on a grill rack coated with cooking spray; grill 30 minutes or until a thermometer inserted in the thickest part registers 165°, turning twice. Let chicken stand 10 minutes. Remove skin; discard.