Not Quite NigellaThe cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @
Tuesday, December 30, 2008
Lime and Chili-Rubbed Chicken Breasts
I got Betty Crocker 30 minute meals for diabetes for Christmas from my hubby. Okay well I ordered it and he said he'd include it in part of my Christmas presents because you see I have an obsession with cookbooks and could never have too many! I thought I'd finally look at it last night and found some recipes I just can't wait to make. This first one got rave reviews from the hubby and I thought it was pretty darn good myself.
2 tsps chili powder
2 tsps packed brown sugar
2 tsps grated lime peel (I didn't have a lime so I soaked my chicken breasts in botteled lime juice instead of rubbing it with the oil and it was perfect)
1/2 tsp salt
1/4 tsp garlic powder (since I don't think you can EVER have too much garlic I used 1/2 tsp)
1/8 tsp ground red pepper (cayenne) (I didn't have this so I used 1/8 of red chili flakes)
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 tsps 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 runs clear when cut at the thickest part (170 degrees).
Refrigerating the "rubbed" chicken 20 to 30 minutes before grilling really enhances the flavor (I did mine about 20 minutes and it was really juicy).
You can also bake the chicken. Place the rubbed chicken in a foil lined shallow baking dish and bake at 375 for 25-30 minutes. (I also did this and with my handy dandy, insert while in oven, thermometer it took about 20 minutes to reach 165.
I served this with the lovely Crash potatoes and some corn! YUM!