Tuesday, May 27, 2014

Lime and Chili Rubbed Chicken Breasts

Molly has been recommending this recipe to me for quite awhile and I finally had all the ingredients plus good grilling weather all at the same time.

It's delicious and could not be easier!

2 teaspoons chili powder
2 teaspoons packed brown sugar
2 teaspoons grated lime peel
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper (cayenne)
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 teaspoons olive or canola oil

  • Heat gas or charcoal grill. In small bowl, mix chili powder, brown sugar, lime peel, salt, garlic powder and ground red pepper. Rub both sides of chicken with oil, then with spice mixture.
  • Place chicken on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (170°F).
Refrigerating the "rubbed" chicken 20 to 30 minutes before grilling really enhances the flavor.

You can bake the chicken. Place the rubbed chicken in a foil-lined shallow baking pan and bake in a 375°F oven for 25 to 30 minutes.


  • I dipped the first piece into the spices and it picked up way too much.  Lesson: rub, not dip.
  • Make extra pieces and serve it cold on salad.  You'll be glad you did!
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