Butterflied Grilled Chicken with a Chile-Lime Rub (Trillium1204)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 168.0
- Total Fat: 4.3 g
- Cholesterol: 65.7 mg
- Sodium: 499.9 mg
- Total Carbs: 3.8 g
- Dietary Fiber: 1.6 g
- Protein: 26.9 g
View full nutritional breakdown of Butterflied Grilled Chicken with a Chile-Lime Rub (Trillium1204) calories by ingredient
Introduction
This method is so popular, especially in Southern California, that large chains have thrived selling chile-rubbed chicken to happy patrons. For best flavor, let the chicken marinate in the rub overnight in the refrigerator. Serve with lime wedges and fresh salsa. This method is so popular, especially in Southern California, that large chains have thrived selling chile-rubbed chicken to happy patrons. For best flavor, let the chicken marinate in the rub overnight in the refrigerator. Serve with lime wedges and fresh salsa.Number of Servings: 6
Ingredients
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3 tablespoons chile powder, preferably New Mexico chile, or Hungarian paprika
2 tablespoons extra-virgin olive oil
2 teaspoons freshly grated lime zest
3 tablespoons lime juice
1 tablespoon minced garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground pepper
Pinch of ground cinnamon
6 (4-ounce) boneless skinless chicken breast
Directions
1. Combine chile powder (or paprika) and oil in a small bowl with lime zest and juice, garlic, coriander, cumin, oregano, salt, pepper and cinnamon to form a wet paste.
2. Generously smear the spice rub all over the chicken piecesunder and over the skin and on the interior of the bird. Place in a nonreactive baking dish (see Tip). Cover with plastic wrap and refrigerate overnight or up to 24 hours.
3. Preheat half the grill to medium-high (or build a medium-high heat fire on one side of a charcoal grill).
4. Leave all the spice rub on the chicken. Place the chicken over the heat and grill until done, about 30 minutes. Transfer to a platter and let rest for 5 to 10 minutes before carving.
Tips & Notes
Kitchen Tip: A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.
Number of Servings: 6
Recipe submitted by SparkPeople user TRILLIUM1204.
2. Generously smear the spice rub all over the chicken piecesunder and over the skin and on the interior of the bird. Place in a nonreactive baking dish (see Tip). Cover with plastic wrap and refrigerate overnight or up to 24 hours.
3. Preheat half the grill to medium-high (or build a medium-high heat fire on one side of a charcoal grill).
4. Leave all the spice rub on the chicken. Place the chicken over the heat and grill until done, about 30 minutes. Transfer to a platter and let rest for 5 to 10 minutes before carving.
Tips & Notes
Kitchen Tip: A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor.
Number of Servings: 6
Recipe submitted by SparkPeople user TRILLIUM1204.