“Chicken on the grill” may sound plain, but this dish is so perfectly seasoned you’ll never think grilled chicken is boring again. The color of the cooked chicken is also exquisite and makes for a beautiful, delicious meal you can cook on any busy weeknight. Make a double batch to have leftovers for salads!
- Yield: 2 Servings
- 2 boneless, skinless chicken breasts
- ½ tsp ground paprika
- ¼ tsp granulated garlic
- ¼ tsp granulated onion
- ¼ tsp ground cumin
- ¼ tsp fine Himalayan salt
- 1 lime juice and zest
- 1½ tsp (8 ml) extra-virgin olive oil
- Prepare a grill for direct cooking over medium heat (325 to 375°F [170 to 190°C]). Depending on type of grill, this may take 15 to 20 minutes.
- While the grill is heating, wrap the breasts in a layer of plastic wrap and use a flat meat mallet or the bottom of a sturdy glass or jar to pound the breasts to a uniform thickness of about ½ inch (1.3 cm).
- Combine the remaining ingredients in a bowl and stir to form a paste. Coat the pounded breasts with the mixture.
- Once the grill is hot, brush the cooking grates clean, if necessary (to prevent sticking). Grill the chicken breasts over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes total, turning once or twice.
- Remove from the grill and let rest for 3 to 5 minutes before serving.