Chicken Breasts with Spicy Rub
Submitted by sueu
Grilled chicken breasts coated in a bold spice rub of cumin, paprika, curry powder, cayenne, five spice, and brown sugar. A 45-minute BBQ recipe with serious heat you can dial up or down.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minThis rub is a spice cabinet greatest hits: cumin, paprika, brown sugar, curry powder, cayenne, Chinese five spice, black pepper, Dijon mustard, and garlic all come together into a paste that coats the chicken like a second skin.
Smear it on thick if you like it fiery, or go lighter for a warm, smoky crust with just a tickle of heat.
The brown sugar caramelizes on the grill and gives you those sticky, charred edges everyone fights over, while the Dijon and red wine vinegar keep things from going one-note sweet.
Medium heat is key here. Too hot and that beautiful rub burns before the chicken cooks through.
Pro Tips
- Pat the chicken completely dry before applying the rub. Moisture is the enemy of a good crust.
- Keep the grill at medium heat. The brown sugar in the rub will burn over high flames, giving you bitter instead of caramelized.
- Let the chicken rest for 5 minutes after grilling. This lets the juices redistribute so every slice stays moist.
- Make extra rub and store it in a jar. It keeps for weeks and works on pork chops, ribs, or even grilled shrimp.
Ingredients
Directions
Pat chicken pieces dry.
Combine ingredients for rub. Smear rub over bother sides of chicken; the more you use, the spicier it will be. Heat barbecue.
Brush grill with 2 tablespoons oil. Place chicken on grill, skin side down.
Cook over medium heat, about 10 to 12 minutes per side, until chicken is justed cooked through. (If heat is too high, coating will burn; if too low, cooking time will be a little longer).
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