We have been making these southwest spiced grilled chicken for a long long time. Yesterday, on my FB feed, there was a memory posted of Dave and I at Ravinia in Chicago from 11 years ago. We used to take this chicken to Ravinia fairly frequently. We have been grilling this chicken for a long time. It’s a great meal to serve – fresh off the grill. The caramelization from the brown sugar, mixed with the southwestern flavors makes it zing in your mouth! It’s also a great chicken to take on a picnic. You don’t have to eat it warm – it’s *almost* as good cold. 🙂 This chicken also makes great leftovers. I’ve made chicken tacos and chicken enchiladas from the cooked chicken for a second great meal.
Where did this southwest spiced grilled chicken recipe come from?
I got this one off Food.com and it was attributed to a Weight Watchers magazine. Given that information you know that this is a super healthy meal. Although, our alterations to this recipe does add EVOO – but I’ll add that to the calorie counter and we’ll see how that all comes out below!
‘Marinade’ the chicken the night before
One of the things I love about this recipe – is how easy it is to make. Dump a bunch of southwest spices into a zip lock bag or your marinade container – add some Olive Oil and cut up boneless skinless chicken breasts and wha la. You are done till tomorrow.
We have found that the key to this recipe is the time the chicken sits in the marinade. The spices and flavors have to meld and sink into the chicken. The original recipe was to coat the chicken with the spices and then bake. Nah – that doesn’t get it done. What gets it done is the 24 hours and then grilling! Cutting up the chicken also gives more surface area to absorb flavors. We typically cut a single chicken breast into 3 pieces. If it’s one of those mongo chicken breasts – then maybe 4 pieces…
Grilling the Chicken
Dave’s method for grilling the chicken is to use his big green egg and put the chicken on direct heat for about 8 minutes – on medium high – and then finish it on indirect heat for another 5 – 8 minutes. Try to get the internal temperature to about 150 before pulling off the grill – so says grill master Dave. Although, I have to tell you, the USDA says your chicken should be 165 degrees to make it safe to eat. Please know our guests always comment on how juicy, moist and yummy Dave’s chicken is…
If you are in pinch and don’t have a grill or it’s raining or something – go ahead and bake your chicken – but you’ll miss some of the smokey goodness you’d get on the grill.
Southwest Spiced Grilled Chicken
Ingredients
Marinade
- 3-4 Lbs Chicken – Boneless Skinless – each breast cut into 3-4 pieces
- ¼ C Brown Sugar – Packed
- 2 Tsp Salt
- 1½ Tsp Chili Powder
- 1 Tsp Cumin
- ¼ Tsp Cayenne Pepper
- ½ Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Thyme – Dried
- 1-2 Tbl Olive Oil – Extra Virgin
Other
- 1 Lime – for squeezing after grilling
- Chopped Cilantro – for garnish
Instructions
- Clean & cut up the boneless / skinless chicken breasts. You can use, of course, bone in chicken but you may need to increase the cooking time.
- Mix up the spices and the sugar in your zip lock bag or your container. (If you have 3++ lbs chicken use heaping teaspoons.)
- Add the Chicken to the spices. (or the spices to the chicken. Ha)
- Drizzle some EVOO over the chicken. (1-2 Tbl – just to provide a bit of moisture to the chicken.)
- Smoosh up in your zip lock or toss and turn your marinade container.
- Let the chicken sit for about 24 hours, turning or mooshing the chicken in the spices occasionally. (i.e. As you pass the fridge think about turning the chicken.)
- Grill (or Bake) for about 8 minutes direct and then another 5-8 minutes indirect on about medium high. Use a thermometer to check done-ness. Careful not to overcook else you might get dry chicken. (Target ~150℉)
- Garnish with Cilantro and serve with lime wedges