Southwest Spice Barbecue Chicken

Great for the Grill

We love this spiced chicken with its Southwestern flavors, seared in a skillet, and then thrown in a 450° oven for 16-18 minutes. But we like to avoid turning the oven on in summer.

Instead, we decided to try the same recipe on the grill. Thanks to Keith (husband and dad) for grilling this dish while we finished up the tea sandwiches for another recipe. He didn’t know he was in the blog spotlight.

Split chicken breasts, bone-in or out, work great for this recipe because they’re meaty enough to stay tender and juicy. Just don’t overcook them.

We always make extra of this recipe so we can slice up the leftovers and serve them cold over salad the next day. We hope you’ll like the spice blend as much as we do. Let us know if you change it up and have recommendations.

Delicious accompaniments pictured are store-bought mango salsa or homemade 5-Minute, Lactose-Free Avocado Crema.

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Southwest Spice Barbecue Chicken

by Burnt Toast Food Blog August-3-2018

A great spice blend mixed with a little olive oil to spread over chicken breasts and grill. Serve with a side of mango salsa or avocado crema.

Ingredients

• 2 whole split chicken breasts or 3 large bone-in chicken breasts (about 2.5 pounds)
• 2 teaspoons chile powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon black pepper
• 1/4 teaspoon cinnamon
• 1 teaspoon salt, or to taste
• 1 tablespoon olive oil, plus additional for coating

Instructions

1. Mix spices and add 1 tablespoon olive oil to make a paste. 2. Clean chicken and remove skin. Coat with the additional olive oil. Rub spice paste over both sides of each piece of chicken. 3. Heat grill to medium high. Grill chicken for about 10 minutes per side. Chicken is done when internal temperature reaches 160°. 4. Let chicken rest for 5 minutes. To serve, cut each chicken breast in two, or carve into 1” slices and arrange on serving tray.

Note: - For added heat, use medium chile powder for half or all of the chile powder.

Details

Prep time: 10 mins Cook time: 20 mins Total time: 40 mins Yield: 4-6 servings