We have a couple weeks of spring left before it will be too hot to enjoy dining on the deck. I’m really not ready for another ridiculously hot Texas summer but considering the fact that its already in the mid-80′s and we haven’t even reached May, means that 90/100 degree weather is just around the corner. Sigh.
When grilling season lands upon us, we tend to eat grilled chicken several times a week so I’m always on the hunt for new ideas and flavor inspiration. Of course we have our favorites like Lemon Pepper Chicken and Parsley Grilled Chicken, but its always nice to mix it up a bit. The inspiration for this recipe came form a post I saw on Joyful Abode. Do you have a particular flavor combo that you really love? Feel free to share/link to a recipe! I’d love some recs!
Sweet Chili Grilled Chicken Rub
1 lb boneless & skinless chicken breasts, trimmed
2 tsp ancho chili powder
1 Tbsp brown sugar
2 tsp mexican oregano
1/2 tsp garlic powder
1/2 – 1 tsp kosher salt (adjusted to taste)
1 Tbsp olive oil
Pound chicken breasts to even thickness. Mix chili powder, brown sugar, oregano, garlic powder, salt & olive oil in a small bowl. Rub into chicken. Chicken can be grilled immediately or wrapped with plastic wrap and refrigerated for use within 24 hours. If refrigerating, allow chicken to come to room temperature before grilling.
Grill until browned on both sides and chicken is firm to the touch but not hard, keeping in mind that you want to flip the chicken as few times as possible. If desired, check the internal temperature (USDA recommends 165°F for chicken breasts). Actual cooking time will depend upon thickness of chicken breasts and how hot your grill is. Remove from grill and allow to rest 3-5 minutes before serving.