Super Spice Grilled Chicken
Quick background about why I'm posting a recipe that has a ton of spices, including a bunch that you might not have-
I'm staying by my parents' house and my mom did a Home Edit of her pantry and got those cute matching glass spice jars that just make my heart sing. It really is about the little things. I don't even have most of these spices at home but I figured why not play around while I'm here. And OMG I'm so happy I did because I stumbled upon the most delicious, flavorful mixture that makes for the best grilled chicken spice rub. If you gloss over this recipe because you don't have all the ingredients, I feel you. That's okay. But also, maybe take this as an opportunity to diversify your spice cabinet and add some new flavors in your repertoire.
Spices and herbs are one of the BEST ways to add real flavor to your food. I love playing around with different combos and proportions to change up the flavors of my food so this was just such a fun recipe to develop. This is a great spice mixture to make in bulk. Just triple or quadruple the recipe and store in a clean glass jar.
I love making a big batch of this chicken to add to salads throughout the week. It's so full of flavor that I like pairing it with a simple salad of mixed greens, cucumbers, cherry tomatoes, and pumpkin and sunflower seeds. The only dressing I add is a little bit of olive oil, fresh squeezed lemon juice, salt and pepper.
1/2 cup olive oil
1.25 kilo or 2.75 lbs chicken breast
2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
1 teaspoon minced onion
1/2 teaspoon onion powder
1/2 teaspoon mustard powder
1/2 teaspoon celery seed
1/2 teaspoon garam masala
1/4 teaspoon crushed red pepper (optional)
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon dried basil
Combine oil and all spices in a bowl and mix to combine.
Add chicken to the bowl and make sure each piece is fully coated in the marinade.
Let the chicken marinate for at least 30 minutes.
Grill at medium heat for about 7 minutes per side or bake at 190°C/375°F for 25 minutes, flipping halfway.