Grilled Chicken With Spicy Rub Recipes

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SPICY GRILLED CHICKEN



Spicy Grilled Chicken image

This recipe is very easy to make! Perfect for summer barbeques, but it can be broiled indoors anytime. Always a favorite!

Provided by Jenn H.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 6

Number Of Ingredients 9

⅓ cup vegetable oil
2 tablespoons lime juice
½ teaspoon grated lime zest
2 cloves crushed garlic
1 ½ teaspoons fresh oregano
¼ teaspoon red pepper flakes
1 teaspoon salt
¼ teaspoon ground black pepper
6 skinless, boneless chicken breast halves

Steps:

  • In a shallow glass dish, mix the oil, lime juice, lime zest, garlic, oregano, red pepper flakes, salt, and black pepper. Add chicken, and turn to coat. Cover, and marinate in the refrigerator for 1 hour, turning occasionally.
  • Preheat grill for medium-high heat.
  • Lightly oil the grill grate. Drain and discard marinade. Grill chicken for 6 to 8 minutes each side, or until juices run clear.

Nutrition Facts : Calories 242.2 calories, Carbohydrate 1 g, Cholesterol 67.1 mg, Fat 15.1 g, Fiber 0.1 g, Protein 24.6 g, SaturatedFat 2.4 g, Sodium 446.4 mg, Sugar 0.1 g

SPICE-RUBBED GRILLED CHICKEN



Spice-Rubbed Grilled Chicken image

Herbs and spices, both fresh and dried, are a fantastic way to add flavor to any cut of meat. This Spice-Rubbed Grilled Chicken recipe will keep your whole family happy!

Categories     main dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

oil, as needed
2 tsp. paprika
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground thyme
3/4 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. ground pepper
2 lb. skinless, boneless chicken thighs, trimmed
2 tbsp. red wine vinegar
1 tbsp. honey

Steps:

  • Preheat grill to medium high heat. Lightly brush grill with oil.
  • In a small bowl, stir together paprika, chili powder, cumin, thyme, salt, garlic powder and pepper.
  • Place the chicken thighs in a large bowl, sprinkle the spice mixture over the chicken and toss to coat.
  • Grill the chicken until it is just cooked through, 4 to 5 minutes per side.
  • In a small bowl, whisk together vinegar and honey. Brush mixture over grilled chicken. Serve.

GRILLED SPICY HONEY CHICKEN



Grilled Spicy Honey Chicken image

McCormick's Roasted Gourmet Collection works great...the Roasted Cumin and Roasted Coriander. From On My Menu.

Provided by gailanng

Categories     Chicken Thigh & Leg

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

8 boneless skinless chicken thighs
2 teaspoons olive oil or 2 teaspoons vegetable oil
2 teaspoons granulated garlic or 2 teaspoons garlic powder
2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon coriander
1 teaspoon kosher salt
1 teaspoon cumin
1/2 teaspoon dried chipotle powder
1/2 cup honey
1 tablespoon cider vinegar

Steps:

  • Combine the rub spices in bowl and mix well.
  • Use kitchen shears to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well.
  • Grill thighs for about 5-10 minutes on each side or until they're just cooked through.
  • While chicken is cooking, warm honey in the microwave for just a few seconds to soften. Add the vinegar and combine well. Using the honey mixture, brush the chicken (both sides) in the final moments of grilling.

Nutrition Facts : Calories 326.9, Fat 8, SaturatedFat 1.7, Cholesterol 114.5, Sodium 586.4, Carbohydrate 37.4, Fiber 0.9, Sugar 35, Protein 27.9

GRILLED FIVE SPICE CHICKEN



Grilled Five Spice Chicken image

Chinese 5-spice powder has a proven track record of awesomeness when combined with smoky, caramelized meats. This grilled five spice chicken recipe is a great example.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken

Time 7h2m

Yield 6

Number Of Ingredients 13

1 (5 pound) whole chicken, cut in half
½ lime, juiced
1 tablespoon fish sauce
3 cloves garlic, crushed
1 tablespoon seasoned rice vinegar
1 tablespoon Chinese five-spice powder
2 teaspoons hot chile paste (such as sambal oelek)
2 teaspoons grated fresh ginger
1 teaspoon soy sauce
⅓ cup seasoned rice vinegar
½ lime, juiced
1 teaspoon fish sauce
1 teaspoon hot chile paste (such as sambal oelek)

Steps:

  • Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
  • Whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. Pour into a resealable plastic bag. Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for 6 hours.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Reserve marinade mixture in a small bowl.
  • Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. Set aside.
  • Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with reserved marinade mixture, and move to indirect heat.
  • Grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
  • Drizzle vinegar lime juice mixture over the chicken and serve.

Nutrition Facts : Calories 484.2 calories, Carbohydrate 4.4 g, Cholesterol 166.1 mg, Fat 27.3 g, Fiber 0.4 g, Protein 53 g, SaturatedFat 7.6 g, Sodium 457.9 mg, Sugar 0.8 g

SWEET AND SPICY GRILLED CHICKEN



Sweet and Spicy Grilled Chicken image

This simple recipe has become my family's favorite way to eat chicken. The blend of sweet and spicy is perfect. -Melissa Ball, Pearisburg, Virginia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 6

2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons onion powder
1-1/2 teaspoons salt
1 teaspoon chili powder
6 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • Combine the first five ingredients; rub over chicken. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 165°.

Nutrition Facts :

GRILLED DIXIE CHICKEN WITH CAYENNE SPICE RUB



Grilled Dixie Chicken with Cayenne Spice Rub image

Provided by John Willingham

Categories     Chicken     Poultry     Spice     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 12

2 tablespoons salt
1 tablespoon coarsely ground black pepper
1 tablespoon (packed) golden brown sugar
2 teaspoons garlic powder
1 1/2 teaspoons cornstarch
1 1/2 teaspoons onion powder
1 teaspoon lemon-pepper seasoning with garlic and onion
1 teaspoon chili powder
1 teaspoon cayenne pepper
1/2 cup (1 stick) unsalted butter, room temperature
2 4-pound chickens, quartered, rinsed, patted dry
1 sourdough baguette, cut on diagonal into 3/4-inch-thick slices

Steps:

  • Combine first 9 ingredients in small bowl; whisk spice rub to blend well. Transfer 1 tablespoon spice rub to medium bowl; add butter and mix well. (Rub and seasoned butter can be made 2 days ahead. Cover separately. Chill butter. Bring butter to room temperature before using.)
  • Sprinkle spice rub over both sides of chicken pieces. Arrange chicken pieces on waxed-paper-lined baking sheets. Cover chicken with more waxed paper and let stand at room temperature at least 1 hour and up to 2 hours.
  • Prepare barbecue (medium-high heat). Reserve 4 tablespoons seasoned butter. Spread remaining seasoned butter on 1 side of baguette slices. Place bread slices on platter and cover. Place chicken on grill, skin side up. Grill 20 minutes. Turn chicken over. Grill until skin is deep golden brown, about 15 minutes. Turn chicken again and grill, skin side up, until cooked through (no red shows when chicken is cut at thigh bone), about 5 minutes longer. Transfer chicken to platter. Brush chicken with reserved 4 tablespoons seasoned butter.
  • Grill bread until just golden, about 2 minutes per side. Arrange toasts around chicken and serve.

GRILLED BEER-CAN CHICKEN WITH SPICY CHILI RUB



Grilled Beer-Can Chicken with Spicy Chili Rub image

Amazing but true, propping an intensely seasoned chicken atop a can filled with beer, then grilling, produces a remarkably moist and flavorful bird.

Provided by Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 10

1 (3 1/2 to 4-lb.) whole roasting chicken
1 tablespoon brown sugar
3 teaspoons paprika
1 teaspoon seasoned salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/4 teaspoon pepper
1/4 teaspoon ground red pepper (cayenne)
1 (12-oz.) can beer

Steps:

  • Heat gas or charcoal grill for indirect cooking as directed by manufacturer (see Cook's Note). Remove and discard neck and giblets from chicken cavity. Rinse chicken with cold water; pat dry with paper towels.
  • In small bowl, combine all remaining ingredients except beer; mix well. Rub mixture on inside and over outside of chicken, using all of mixture.
  • Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use. Spray outside of half-full can of beer with nonstick cooking spray; place in ungreased shallow roasting pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
  • When grill is heated, using tongs and pancake turner, remove chicken and can from pan; place on grill directly over drip pan, making sure chicken is balanced. Cover grill; cook 1 1/4 to 1 1/2 hours or until chicken juices run clear and thermometer inserted in thickest part of thigh registers 180°F.
  • With thick hot pads and tongs, carefully remove chicken and can from grill; place in clean baking pan or on serving platter. Twist can to remove from chicken; discard can. Let chicken stand 5 minutes before carving.

Nutrition Facts : Calories 425, Carbohydrate 5 g, Cholesterol 150 mg, Fat 1/2, Fiber 0 g, Protein 47 g, SaturatedFat 7 g, ServingSize 1/4 of Recipe, Sodium 490 mg, Sugar 3 g

SPICE-RUBBED CHICKEN THIGHS



Spice-Rubbed Chicken Thighs image

For our must-have meal, we roast chicken using bone-in, skin-on thighs. This version without skin and bones has a zesty rub of turmeric, paprika and chili powder. -Bill Staley, Monroeville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon pepper
6 boneless skinless chicken thighs (about 1-1/2 pounds)

Steps:

  • In a small bowl, mix the first eight ingredients. Sprinkle over both sides of chicken., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side.

Nutrition Facts : Calories 169 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 460mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

GRILLED CHICKEN WITH SPICY RUB



Grilled Chicken With Spicy Rub image

Great chicken for your next barbecue. Adapted from a magazine. The rub and seasoned butter can be made 2 days ahead. Keep butter in the fridge until ready to use and then bring to room temperature.

Provided by Lvs2Cook

Categories     Chicken Breast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon coarsely-ground black pepper
1 tablespoon brown sugar, packed
2 teaspoons garlic powder
1 1/2 teaspoons cornstarch
1 1/2 teaspoons onion powder
1 teaspoon lemon-pepper seasoning, with garlic and onion
1 teaspoon chili powder
1 teaspoon cayenne pepper
1/2 cup unsalted butter, room temperature
8 lbs chicken pieces, rinsed, and patted dry
1 sourdough baguette, cut on diagonal into 3/4-inch -thick slices

Steps:

  • Combine first 9 ingredients in small bowl; whisk spice rub to blend well.
  • Transfer 1 tablespoon spice rub to medium bowl; add butter and mix well.
  • Early in day, sprinkle spicy rub over both sides of chicken pieces. Marinate in the in teh refrigerator for several hours.
  • Prepare barbecue.
  • Reserve 4 tablespoons seasoned butter. Spread remaining seasoned butter on 1 side of baguette slices. Place bread slices on platter and cover.
  • Place chicken on grill, skin-side up. Grill 20 minutes. Turn chicken over. Grill until skin is deep golden brown, about 15-20 minutes. Turn chicken again and grill, skin-side up, until thoroughly cooked and no red remains.
  • Transfer chicken to platter. Brush chicken with reserved 4 tablespoons seasoned butter.
  • Grill bread until just golden, about 2 minutes per side. Arrange toasts around chicken and serve.

Nutrition Facts : Calories 711.2, Fat 53.2, SaturatedFat 19.2, Cholesterol 237.5, Sodium 199.6, Carbohydrate 3.8, Fiber 0.5, Sugar 2, Protein 51.8

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