Spice Rubbed Grilled Chicken

Servings 6 servings


  • 6 boneless skinless chicken breast halves 4-oz.
  • 3 tablespoons ground cumin
  • 3 tablespoons paprika
  • 3 tablespoons brown sugar
  • 1 1/2 tablespoons freshly ground black pepper
  • 1/2 tablespoon curry powder
  • 1/4 teaspoon cayenne pepper or more, to taste
  • 1/2 tablespoon sea salt
  • 3/4 teaspoon Chinese five spice powder
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 tablespoons red wine vinegar
  • 1 1/2 tablespoons olive oil
  • 3 cloves garlic minced


  • Preheat grill to MEDIUM*. Rinse chicken and pat dry. In a small bowl, combine remaining ingredients (cumin through garlic).
  • Rub mixture over both sides of chicken (the more you use, the spicier it will be). Coat grill rack with a little olive oil then grill chicken for 10 to 12 minutes per side or until just cooked through. Serve and enjoy!


*LEANNE’S NOTE: If heat is too high, the coating will burn; if too low, cooking time will be longer.
SERVING SUGGESTION: Baked sweet potatoes and steamed kale.
VEGETARIAN: Use non-breaded faux chicken patties and adjust cooking time as necessary.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure the mustard and vinegar are gluten free.
NUTRITION: Per serving: 204 Calories; 6g Fat; 28g Protein; 10g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 600mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1 Fat; 1/2 Other Carbohydrates. Points: 5
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