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Calibrate Recipe

Gluten-free, Dairy-free, Halal, Kosher, Metabolic Jumpstart

Active: 15 minutes
Total: 50 minutes
Serves 2
Green

Made from simple pantry ingredients, this flavorful blend of spices and herbs adds just the right amount of flavor and color to ordinary grilled chicken. Dry rubs create a seared texture on the chicken—and keep it moist! Make extra for the next time you’re grilling: We love it as a rub for steaks, or even sprinkled over grilled vegetables.

Ingredients:

  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground coriander
  • Fine sea salt and freshly ground black pepper
  • 2 boneless skinless chicken breasts (about 12 ounces)
  • Avocado oil or olive oil cooking spray

Directions:

  1. Combine the chili powder, cumin, oregon, coriander, and ¼ teaspoon each salt and pepper in a small bowl.
  2. Dust the chicken breasts evenly on all sides with the rub and set aside at room temperature, 20 to 30 minutes. 
  3. Heat a grill pan over high heat until very hot, 3 to 4 minutes. Brush with 1 teaspoon avocado oil or coat with cooking spray and reduce the heat to medium-high.
  4. Alternatively, prepare a grill for even medium-high heat (about 375°F to 400°F). If using a charcoal grill, build an even layer of hot coals. If using a gas grill, heat both sides evenly. Brush the grill lightly with the oil.
  5. Grill the chicken until the breasts are cooked about halfway up the sides, 8 to 10 minutes depending on the thickness of your breasts. Flip and continue to cook until the chicken is cooked through or an instant-read thermometer inserted into the thickest part registers 165°F, 8 to 10 minutes more.
  6. Let the chicken rest, about 3 minutes, then slice ½ inch thick and serve.


Test Kitchen Tip:
Customize this spice rub according to your preferences: If you want it hotter, swap in cayenne powder for the chili powder. For a smoky instead of spicy taste, sub in paprika for the chili powder. Feel free to add in any other flavors you love: Garlic powder, onion powder, mustard powder, and dried herbs work great.