This chicken gets made often in our house. It is very versatile and gets put into tacos, quinoa bowls, salads, quesadillas …
One of the first times I made this, I accidentally grabbed the tablespoon instead of the teaspoon when adding in the cayenne pepper. And a friend who didn’t really enjoy spicy food was over for dinner. Well, we went through a lot of cheese, cool lettuce, and water for that taco night!
I typically grill this chicken outside because I like the added flavor of the fire. I’ve also had good luck with broiling (when it is not great grilling weather or I run out of propane). It is also great sauteed in a little butter and vegetable oil, although I always set off the (overly sensitive) smoke detector when I attempt it.
- 3 – 4 lbs boneless skinless chicken – thighs, breasts (preferably thinly sliced), or tenders all work well
- 1 ½ tbsp paprika
- ½ tbsp smoked paprika
- 1 tbs kosher salt
- 1 ½ tsp onion powder
- 2 tsp garlic powder
- 1 – 2 tsp cayenne pepper (adjust based on your spicy preferences)
- ½ tsp white pepper
- ½ tsp black pepper
- 1 tsp thyme
- 1 tsp oregano
- 1 ½ tsp sugar
- any oil for high heat (avocado, grapeseed, sunflower, etc)
- apple cider vinegar
- Make the spice blend by mixing all the ingredients together in a small bowl.
- Coat the chicken evenly in the spices and cook through using your preferred method (grilling, broiling, or sauteing). When using the dry rub, I typically prefer sauteing in a little butter and neutral oil. Make sure your hood vent is turned on as it tends to smoke.
- Mix desired amount of spice blend with enough oil to fully coat all of the chicken. Add in a couple of splashes of vinegar. Use right away or let it marinate for a few hours. Cook through using your preferred method. I typically will grill or broil the chicken when it is in the marinade.