Grilled Chicken With Spices Grilled Chicken With Spices— You can’t beat grilled chicken for a summer cookout. But it is a pain when you don’t have time to cook it, clean up after it cooks or the marinade takes hours to make. The good news is that it only takes about five minutes to marinate, there is no clean-up and your chicken stays juicy and delicious! There are so many ways you can flavor your chicken like Italian, Greek, Jamaican jerk and more. Here’s a new recipe we tried…
SPICY GRILLED CHICKEN
Delicious spicy grilled chicken made with heat from Chipotle pepper and paprika and coriander and touch of lime juice and lime zest. Perfect meal with a salad or bowl or rice.
This is sponsored post on behalf of Chestemp however all my opinion are 100% mine. “
If you are looking for a simple chicken spicy grilled chicken, then here is a recipe for you. You only need a few spices and with less marination you can get wonderful grilled chicken.
Best part is you can make use of ingredients in your pantry .
Spicy Grilled ChickenPlay Video
The chicken is juicy and not overly spicy and has a great taste.
HOW DO YOU MAKE GRILLED CHICKEN?
Preparing your chicken
Buy and select best chicken to make perfect juicy grilled chicken. Also marinate the chicken for at least 1-2 hours.
Best parts for grilling chicken are Breast (bone-in or boneless), Thighs, Drumsticks, and Wings. Also, you can use with bone-in and skin on .
Always chicken marinade consists of Fat (oil/yogurt/buttermilk), Acid (vinegar/ lime or lemon juice) and Seasonings (which includes spices and herbs).
Pre heat the grill to medium high heat.
SIMPLE CHICKEN MARINADE INCLUDES
Coriander powder ( Influenced from chicken curry )
Lemon juice and lemon zest
Onion and garlic powder ( is optional)
I didn’t add brown sugar, honey, or maple syrup. If you want, you can add them to make it spicy with hint of sweetness.
Marinate the chicken for 1-2 hours maximum up to 4 hours. Once ¾th chicken marination time is over pre-heat the grill.
VARIATION TO THIS SPICY VERSION?
Instead of these spices you can use following spice combinations.
Combination of Dijon mustard, coriander powder, brown sugar add pepper
HOW TO PREPARE AND PREHEAT YOUR GRILL
- Preheat your grill. You need to pre-heat the grill to 400˚F so that it will help to remove leftovers of last grill sticking to grates.
- Then using a brush carefully remove any leftover sticking to grates
- Oil the grates
- Place chicken skin-side down and grill for 5-6 minutes until grill marks appear. Flip your chicken and cook for another 6-8 minutes more until the internal temp reaches 165 °F (73.9 °C). I used Chefstemp thermometer to measure it.
5. Once cooked enjoy with a bed of salad or bowl.
Agreeing to the U.S. Department of Agriculture, internal temperature is the only best way to determine whether food is adequately cooked or not.
USDA research reveals that the “color test” can give consumers misleading information about the safety of the foods they are preparing, since cooked color varies considerably depending how it has been processed, for example frozen and thawing can make color test difficult to conclude.
In addition to chicken, you can use Chefstemp thermometer to measure temperature for beef, pork, veal, lamb, fish, eggs and bread. I found that it measures perfect temperature every time.
Fish it should be done when it registers 145°F (62.8 °C).
For soft bread it should 195˚ F for crusted sourdough bread it should reach about 205-210˚F.
For Hamburgers it should register 160°F (71.1 °C) when instant-read meat thermometer through the side of a burger into the center.
Beef, Pork, Veal & Lamb Steaks, chops, roasts 145 °F (62.8 °C) and allow to rest for at least 3 minutes
Brisket is ready when meat pull part easily which is around 165 to 175 degrees F ( 74 to 79 degrees C)
Plant based burger recommends cooking the plant-based product about 4 minutes on each side but always cook to an internal temperature of 165°F (73.9 °C).
For your next barbecue, enhance the taste of grilled chicken using this simple dry rub seasoning mix. Instantly add flavor with no marinating required.
Make a quick and healthy meal on the barbecue. The spice rub I use is simple to prepare and doesn’t require extra time like my chicken marinade. For this recipe, I use a mixture of bold and colorful spices like paprika, cumin, garlic, onion, coriander, salt, and black pepper to enhance the taste of the poultry.
Any leftover seasoning mix can be stored and saved for later use. Try it on chicken thighs, drumsticks, and wings. It’s a versatile blend that you can use on different meat, seafood, or vegetable protein sources to make them more exciting. So, fire up the grill because tender and juicy barbecued chicken is just minutes away!
The best seasoning for grilled chicken
Creating different spice blends is something I genuinely enjoy experimenting with in the kitchen. For this recipe, I designed a Latin-inspired seasoning base that features:
- Kosher salt
- Freshly ground black pepper
- Paprika (Sweet or smoked paprika)
- Garlic powder
- Onion powder
Salt and pepper add the basic savory and slightly spicy element. Paprika provides a red hue and smokiness if using the smoked variety. Cumin is nutty, earthy, and bitter, while coriander adds a lemony, sweet, floral note. Garlic powder and onion powder add a roasted allium taste instead of raw and intense.
The recipe makes about double the amount of spices you will need. So, you can use as little or as much as you like or save some to quickly grab and use for the next batch of grilled chicken. If you want to make it a blackening spice mixture, add brown sugar for a hint of sweetness and chili powder for extra heat.
Oil the chicken before grilling
Before adding the chicken to the grill, rub it with cooking oil. Use a high smoke point oil that has a neutral taste. I prefer olive oil or avocado oil. This process helps prevent sticking to the grill. The oil also dissolves and releases more fat-soluble flavor compounds in the seasoning for better tasting meat.
Oil also provides a protective layer on the dried spices to reduce the amount of burning. You only need about ½ to 1 teaspoon of oil per side.
How to grill chicken
To ensure stunning grill marks on the meat, preheat the grill. I use medium-high heat, between 400 to 450ºF (204 to 232ºC). If using a gas grill, keep one burner off for indirect heat to gently finish cooking thicker pieces of chicken. Set up atwo-zone fire of direct and indirect heat using a charcoal grill. Before adding the chicken, the grill grates should be clean and greased with oil.
Place the chicken on the direct heat side of the barbecue. I like to lightly press down on the meat to have good contact with the hot grill grates for color. Close the lid to reduce heat loss and to ensure even cooking by surrounding the poultry with dry heat.
How long to grill chicken breast
Cook time depends on the thickness and if it’s whole or sliced into culets. It will take about 5 to 8 minutes per side for thicker pieces and between 3 to 5 minutes for thinner ones. Dark meat like thighs, legs, and wings need an extra few minutes because they are fattier with more connective tissue.
If needed, finish cooking on the indirect heat side until fully cooked, between 160 to 165ºF (71 to 74ºC). Rest for 5 to 10 minutes before serving to allow carryover cooking and the juices to redistribute.
Can a grill pan be used to cook the chicken?
Yes! For indoor stovetop cooking, a grill pan works very well. Heat the pan over medium-high heat and oil it to prevent sticking. Cook the chicken for about 3 to 5 minutes on each side until fully cooked. If needed, reduce the heat to medium after flipping for thicker pieces.
How long do you cook grilled chicken?
It depends on the thickness of the chicken and if it’s light, dark, or bone-in. Over medium-high heat, boneless breasts take about 10 to 16 minutes, drumsticks about 16 to 24, legs and bone-in thighs 20 to 30 minutes, and wings 16 to 22 minutes.
How do you make diamond grill marks on the chicken?
The grill must be scorching to get a quick char mark without drying out the chicken. Place the meat, smooth side down, at a 45-degree angle to the grate, the ends at 10 and 4 o’clock. Char marks should appear after about 2 to 3 minutes. Now turn the meat clockwise about 45 degrees, to about 2 and 8 o’clock to create the diamond. Let it sear another 2 to 3 minutes, then flip to complete the cooking process.
Choosing spices for seasoning grilled meats
Spices with oil-soluble flavor compounds like coriander, cumin, and paprika are great for grilling. When in contact with olive oil, those flavor compounds dissolve and disperse better. Using a dry heat cooking technique like grilling allows the spices in the oil mixture to bloom, intensifying the taste of the ground seasoning. Too high of heat can char them, which is desirable on barbecued foods in small amounts.
Grilled Chicken Recipe
Grilled chicken recipe using a mix of dried spices for maximum flavor. It’s a quick BBQ meal ready in 30 minutes.
4.41 from 45 votes
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
- ▢1 ½ teaspoon kosher salt
- ▢1 teaspoon ground cumin
- ▢1 teaspoon paprika, sweet or smoked
- ▢1 teaspoon garlic powder
- ▢1 teaspoon onion powder
- ▢1 teaspoon black pepper
- ▢½ teaspoon ground coriander
- ▢2 pounds boneless skinless chicken breasts
- ▢3 tablespoons olive oil
- Preheat the Grill – Preheat the grill over medium-high heat to 400 to 450ºF (204 to 232ºC).
- Prepare the Grates – Clean and carefully grease the cooking grates with the oil. Keep one burner off for indirect heat cooking.
- Make the Seasoning – In a small bowl, combine salt, cumin, paprika, garlic powder, onion powder, black pepper, and coriander.
- Prepare the Chicken – Evenly season the meat with the spice mixture, about ½ teaspoon per side. Store extra seasoning in an airtight container for later use. Drizzle 1 teaspoon of olive oil on each side, and rub the surface to evenly coat.
- Grill the Chicken – Place the chicken on the direct heat side of the grill and close the lid. Cook each side for about 5 to 8 minutes, depending on the thickness, until the internal temperature reaches between 160 to 165ºF (71 to 74ºC).If browning quickly, move the chicken to the indirect heat side of the grill to complete cooking.
- To Serve – Allow the meat to rest for 5 to 10 minutes before slicing or serving.
- Instant-Read Thermometer
- Grilling Other Chicken Parts: Drumsticks (8-12 minutes per side), legs (10-15 minutes per side), thighs (10-15 minutes per side), wings (8-12 minutes per side).
- Using a Grill Pan: Heat the pan over medium-high heat. Grease the pan with oil to prevent sticking. Cook each side for about 3 to 5 minutes, or until fully cooked. For thicker pieces of meat, reduce the heat to medium after flipping.
- Storing: Store grilled chicken in an airtight container for up to 5 days. Leftover seasoning can be stored for up to 1 month.
- Reheating: Cover and reheat in the microwave on the high setting in 30-second intervals until hot.
- Make it Whole30: Use extra-virgin olive oil and sea salt.
Grilled Chicken Seasoning.
Easy and made from spices and herbs you probably already have on hand, this Grilled Chicken Seasoning turns boring chicken into something special.
Just in time for barbecue season, this grilled chicken seasoning is one you’ll want to keep in your back pocket! It’s simple ingredient list can turn chicken into something spectacular.
One thing that I love the most about this seasoning recipe is that I can make it from spices that I always have on hand. So I’ve leaned on this recipe more than once when I haven’t wanted to go to the grocery store and needed to make dinner from what I had. It doesn’t hurt that it makes for a super easy diner that doesn’t require very much hands on time at all!
The Spices You’ll Need
Keep in mind that this really is just a basic guideline and you can sub in your favorites, but I have been loving this mix just as is!
- Dried Thyme – I usually use dried, but you can use fresh if you have it. If using fresh, you’ll want to use 3 tablespoons instead of 1.
- Dried Oregano – The same as the thyme above – if subbing in fresh, use 3 tablespoons. I would roughly chop it, as well.
- Ground Cumin – This brings a smoky flavor that is a must for me!
- Paprika – I have been a smoked paprika addict lately, so I will sometimes use smoked paprika instead of plain paprika. But both are delicious!
- Onion Powder – This gives a lot of flavor.
- Salt – I use kosher salt – not table salt.
- Pepper – I like freshly ground pepper, but regular pepper will work here, especially if you aren’t using all of the seasoning and saving some for later.
How to Make It
Making the seasoning mix is as simple as combining all of the herbs and spices and mixing well.For the chicken, I like to lay it on a baking sheet and sprinkle both sides with the seasoning. Once it is evenly covered with the spice mixture, place the chicken in a ziplock bag or a container with a lid.Refrigerate! I like to refrigerate a minimum of 1 hour, but 4 hours is my sweet spot!Grill the chicken, turning it a time or two until it is cooked through.
Tips and Tricks
- If you aren’t going to use all of the spice mixture, you can store it in an airtight container for up to 1-2 years. They will technically not go bad, but the mixture will lose potency over time – especially the herbs.
- I prefer boneless, skinless chicken thighs for grilling, but you can sub in whatever is your favorite. Even bone in chicken would be great. And you could even use this on pork or beef – it really is a great all-around spice mixture.
- If you want to skip a step, you can place your raw chicken in a bag, add the seasoning mix, seal the bag and shake to combine. I like to sprinkle it over the chicken to make sure it is coated evenly, but there’s nothing wrong with taking a shortcut!
- I think 1-4 hours is the perfect time for letting this mixture sit on the chicken, but you can leave it longer. You can even use it right before grilling, and not let it sit at all, but I think the flavor is best when it has a chance to “marinate” into the chicken.