Chicken Breasts with Spicy Rub

This 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.