While Chris is away during the week, Becky was in Israel and Sammi down at the shore, I was cooking for only me. Doing that, I would just poke around the freezer each afternoon to see what left over meat was in there, then I'd do a search for a recipe, and come up with something for me. I actually ended up grilling a lot, and one day, after finding a few chicken breasts in the freezer, stumbled upon this recipe, which was easy and flavorful.
Quick Barbecue Chicken
Rub chicken breasts under the skin with the spice paste, and grill for a simple, delicious late-summer dinner. Leave the skin on the chicken as it cooks so the breasts will remain juicy, and discard skin just before serving.
Preparation Time: 45 minutes minutes
Yield: 2 servings (serving size: 1 chicken breast half)
1 teaspoon sugar
1 teaspoon chili powder
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly ground black pepper
2 (8-ounce) bone-in chicken breast halves
1. Prepare grill. I use a charcoal grill, so I piled the coals all on one side and left the other side free of them.
2. Combine first 9 ingredients in a bowl, stirring well. Loosen skin from chicken by inserting fingers, gently pushing between skin and meat; rub spice mixture evenly under skin over meat. Lightly coat skin with cooking spray (I didn't do this). Place chicken, breast-side down, on a grill rack coated with cooking spray; grill 30 minutes or until a thermometer inserted in the thickest part registers 165°, turning twice. Let chicken stand 10 minutes. (Okay - put breast side down for 10 minutes, turned for ten minutes, then I took them and moved them to the side without the coals for indirect heat for 10 minutes). Remove skin; discard.
CALORIES 308 (28% from fat); FAT 9.7g (sat 2.1g,mono 5g,poly 1.6g); IRON 1.7mg; CHOLESTEROL 131mg; CALCIUM 27mg; CARBOHYDRATE 2.7g; SODIUM 738mg; PROTEIN 49.4g; FIBER 0.3g