Ingredients:
1/2 – 1 tsp Chilli Powder (1/2 tsp if the kids are eating it, 1 tsp if you like it hot)
2 Tbl Cumin
1 Tbl Paprika
1/4 tsp Salt
1/4 tsp Pepper
1 Tbl Packed Light or Dark Brown Sugar (I used light)
2 Tbl Extra Virgin Olive Oil
4-6 Boneless, Skinless Chicken Breasts
Directions:
Combine the dry ingredients in a small mixing bowl and drizzle in the olive oil. Stir until the mixture forms a crumbly, moist paste.
Trim your chicken breasts then coat each side with paste.
Place the chicken in a baking dish and wrap in glad wrap and refrigerate for at least 2 hours, or up to 10 hours. To be honest I am yet to follow this instruction. I’m usually so rushed we cook the chicken straight away, and it is fantastic!
Grill or BBQ the chicken over medium heat for 6-7 minutes each side, depending on the size of the chicken breast, then set aside to rest for 5 minutes.
Notes: We love this chicken served with side dishes at a BBQ, but you can slice it and serve it in wraps and soft tacos.
Recipe Source: http://www.melskitchencafe.com/2011/09/santa-fe-spice-rub-for-grilled-chicken.htm