Grilled chicken is a family fave at our house, and this is currently the most requested version. It’s super easy and super fast….a great weeknight dinner when you don’t have a lot of time to cook. Cook up a lot on the weekend to have on hand through-out the week for lunches. It’s great chopped up for chicken salad, or sliced along side a big green salad, and drizzled with balsamic dressing. Yum!
Chicken breasts (enough for your family…and for left-overs!)
Sprinkle both sides of the chicken breasts generously. And by generously I mean you shouldn’t be able to see much of the chicken…..you want a nice layer of seasoning. Adjust according to your taste….I usually use less pepper for my kids.
Grill until cooked through. Alternatively, you could bake in a greased baking dish at 350 degrees for 35-45 minutes, or until cooked through.
I found this recipe the other day and oh my goodness, it was yummy! Cass and I loved it, kids liked it, even the neighbor kids that were over for dinner liked it. I made just a few adjustments, of course, since I never make a recipe as-is. Below is my version…..please, try it very soon!
1 tbsp chipotle powder
1 tbsp paprika (smoked if you have it)
1 tbsp onion powder
1 tbsp salt
1 tsp ground pepper
Mix all ingredients together and store in an air-tight container.
Bacon-wrapped Chicken Thighs:
6 chicken thighs, boneless and skinless
6-8 pieces of bacon
2 tsp smoky seasoning mix
Sprinkle some seasoning on the chicken thighs, wrap each thigh in bacon, then sprinkle again.
Line a baking sheet with foil, spray/brush with olive oil, then place each thigh on the sheet.
Bake at 375 degrees for about 40 minutes.
***I had quite a bit of the seasoning left over….I plan to use it as a dry rub on burgers soon, or maybe on some grilled chicken. Any other ideas?