Smoky Grilled Chicken

January 04, 2009

Smoked paprika is the key ingredient in this simple recipe. The Spanish slowly smoke the special peppers used for this paprika, known as pimenton, during the drying process giving this spice its rich flavor. There are mild and hot versions of smoked paprika. I always use the mild version but for those interested in heat look for the picante version. With its popularity smoked paprika is becoming widely available in supermarkets and specialty stores.

Smoky Seasoning Rub:
2 tablespoons smoked paprika
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon coarse salt
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon pepper

4 boneless skinless chicken breast halves
1 tablespoon extra-virgin olive oil

Whisk together all of the rub ingredients in a small bowl to blend.

Brush the chicken breasts with the oil and coat generously with 2 tablespoons of the seasoning rub. (Store the remaining seasoning in an airtight container for another use.) Cover and refrigerate the chicken 1 to 4 hours to marinate.

Heat grill. Grill chicken over medium heat or coals 8 to 10 minutes, turning once, or until chicken is no longer pink in center.

Serves 4; Smoky Seasoning Rub makes ¼ cup

Copyright Janice Cole 2008
Seasoning Rub is from Culinary Adventures by Janice Cole (North American Media Group 2008)

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