Spicy Chicken Breasts
Wednesday, 31 August 2016
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
Servings |
Ingredients
- 2 1/2 tbsp paprika
- 2 tbsp garlic powder
- 1 tbsp sea salt
- 1 tbsp onion powder
- 1 tbsp dried thyme
- 1 tbsp ground cayenne pepper
- 1 tbsp black ground pepper
- 4 chicken breast halves skinless, boneless
Ingredients
| |
Instructions
- n a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
- Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
- Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.
Recipe Notes
173 Calories
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Baked Honey Mustard Chicken
Tuesday, 30 August 2016
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
people |
Ingredients
- 6 chicken breast halves skinless, boneless
- 1/2 cup honey
- 1/2 cup prepared mustard
- 1 tsp dried basil
- 1 tsp paprika
- 1/2 tsp dried parsley
- salt and pepper to taste
Ingredients
| |
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
- Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Recipe Notes
232 Calories
