Well, it has begun. It hit 111 the other day. Over the weekend... pretty dang close to it - 106, 104 - the heat has arrived. BUT, it's ok... I am prepared for it. Or at least you'd think I would be. I'm really not. For some reason, although I know it's coming, I'm still a bit shocked at how hot it truly can get here. I know most people will think I'm crazy, but I'd rather it be this warm than have to deal with the cold and snow. Hence, why I live in Arizona!
Enough about the weather, I'm sure I'll bitch about it again before the year is out :) For now, let's talk chicken. I LOVED this rub. It was so flavorful and perfect for poultry. I would definitely make this again. And of course, I created a little aioli to go along with it. That always makes good meat that much better anyway!
Chile-Rubbed Grilled Chicken
Adapted from The Food Network Magazine
- Serves 2 -
3/4 teaspoon Ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon sweet paprika
1/4 teaspoon ground chipotle powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 Tablespoon olive oil
2 boneless, skinless chicken breasts
Ancho Aioli (recipe follows)
In a small bowl, mix together all the spices. Stir in the olive oil. Rinse chicken and pat dry. Spread the spice mixture evenly over both sides of each piece of chicken. Place in a shallow dish, cover, and place in refrigerator for 2-4 hours.
Preheat grill to 375 degrees. Clean and oil grill grates. Place the chicken on the grill and cook 6-9 minutes per side or until the chicken reaches an internal temperature of 160-165 degrees F. Remove from grill and allow to rest for at least 3 minutes. Serve with ancho aioli if desired. Enjoy!
Created by Jenn's Food Journey
1/4 cup mayonnaise
1 Tablespoon lemon juice
1/2 teaspoon Dijon mustard
1/8 teaspoon garlic powder
1/2 teaspoon ground ancho chile powder
In a small bowl, mix all ingredients together until well combined. Cover and refrigerate until ready to use. Can be made up to 3 days in advance. Enjoy!
One Year Ago: Bobby Flay's Mesa Hot Sauce Marinated Chicken
Two Years Ago: Steak de Burgo