Sunday, June 12, 2016

Latin Spiced Chicken Breasts

We grilled chicken breasts a few different ways for dinner. Here is a Latin inspired spice rub that imparted flavor without a lot of heat.

Latin spiced, Soy-ginger and Curried Mayo marinated chicken
Latin Spiced Chicken Breasts
adapted from Food Network - Grilling June 1996

2 Tbsp cumin seeds
1 Tbsp coriander seeds
1 Tbsp chili powder
1/2 Tbsp Splenda brown sugar substitute
1 Tbsp kosher salt. 
1/2 tsp cinnamon
1/2 tsp cayenne pepper
1 Tbsp freshly ground black pepper

2 boneless, skinless chicken breasts, cut in half.

In a small skillet, toast the cumin and coriander seeds until fragrant, 1-2 minutes. Transfer the tasted seeds to a coffee grinder (I have one that I use just for grinding spices. Coffee grinders are cheaper than the spice mills and do just as good of a job.) along with the remaining dry rub ingredients. Grind into a fine powder.

Sprinkle the rub liberally over the chicken just prior to cooking. Grill until the internal temperature reaches 165F.

Serve with your favorite BBQ sides.

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