You’ll begin to notice, as I add more recipes, that I cook a lot of chicken. There are three reasons for this: 1) It’s inexpensive 2) It’s versatile; 3) It tastes damn good. Chances are, many of my recipes would work well with other proteins, but I always have chicken on hand, and I like it, and so the end result is a plethora of things to do with chicken. This is a very simple, yet tasty, recipe that I can’t seem to get enough of. I adore the combination and sweet and spicy. For the chicken haters, this might also be tasty on pork or shrimp, though I can not attest to that certainty.
Makes 4 servings: 168 calories | 15g carbs | 26g protein | 1g fat
Here’s what you need!
1 pound boneless, skinless chicken breast (I use tenderloins… just because)
2 tsp garlic powder
2 tsp chili powder
1 tsp cumin
1 tsp paprika
1/2 – 1 tsp crushed red pepper, ground (if possible… I use my coffee grinder)
3 tbsp honey
Here’s what you do!
1. Mix your spices. Gently sprinkle the spice mixture on both sides of your chicken breasts. Feel free to rub it in.
2. Grill or bake your chicken until it reaches an internal temperature of 165˚. I usually grill mine, unless I’m being too lazy to go outside and subsequently clean my grill plates (I take my indoor grill outdoors because of overly sensitive smoke alarms).
3. Evenly disperse the honey over the cooked chicken. A pastry or basting brush would work great for this. Allow the chicken to remain on the heat just a little longer to let the honey do its thing.