The weekend is finally here and we’re supposed to have perfect 80F weather! So that means, pulling out the old grill and getting it ready for months of use! *someone get me a virgin piña colada* 🍹
I love making my own rubs, they’re so versatile and you can experiment so much! I’d like to share with you one of my favorite rubs! It’s spicy, sweet, smoky and just tastes delicious!
You can use the grilled chicken in tacos, or on top of your favorite salad! I love adding avocado, cilantro, chopped onions and tomatoes with sour cream and cheese to these tacos with a squeeze of lime! AMAZZZINGGGGGG!!
2 tablespoons chili powder
2 tablespoons cumin
1 tablespoon paprika
1 teaspoon crushed red pepper *or less if you’re 🐣*
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon cayenne
1 tablespoon packed dark brown sugar
2 tablespoons olive oil
2 1/2 pounds boneless, skinless chicken breasts, trimmed and pounded thin (about 4 large breasts)
1. In a small bowl, combine chili powder, cumin, paprika, red pepper, salt, pepper, cayenne and brown sugar. Stir in oil; mixture will be moistened but crumbly.
2. Generously rub chicken on all sides with chili mixture. Let stand at room temperature for 30 minutes to marinate (or cover and refrigerate for up to 1 day).
3. Preheat gas grill to medium, or preheat broiler to high and set rack 6 to 8 inches from source of heat. Grill or broil chicken until firm, about 5 minutes per side. Let cool for 5 minutes, then cut into thin strips.