Yesterday was the feast of St. Lawrence, a martyr who was killed over a flaming gridiron and who famously asked his torturers to turn him over as he was done on the one side. Being the kind of person who brings Swedish fish candy to the aquarium and animal crackers to the zoo, I planned a grilled meal for yesterday’s dinner. And it wasn’t torture at all to eat it!
This dish gets all its flavor from a spice rub–no marinating required, which makes it a great last-minute meal. You can adjust the spice to fit your family’s taste. And this cooks so quickly that you won’t have to stand over a hot grill too long on a summer day!
SPICY HONEY CHICKEN
Makes 4 servings
3 tsp garlic powder
3 tsp chili powder
1 tsp onion powder
1/2 tsp coriander
1 1/2 tsp cumin
1 tsp salt
1/8 cup honey
2 tsp apple cider vinegar
4 6-oz boneless skinless chicken breasts
Rub spice mixture onto chicken and grill. When chicken is almost done on the second side, brush with glaze. If any glaze remains, brush it over chicken as it comes off the grill.
This chicken is excellent served hot “as is” or over a salad. Leftovers can be sliced and used on salads or in wraps or quesadillas. I recommend doubling the recipe as it’s so quick to prepare and grill; then there’s cooked chicken all ready to serve for a lunch or dinner later in the week.
Recipe and photos copyright 2015 Barb Szyszkiewicz for Cook and Count. All rights reserved.
Barb Szyszkiewicz is a wife, mom, Secular Franciscan and freelance writer and serves as Editor for CatholicMom.com and Managing Editor at Today's Catholic Teacher magazine. Her three children range in age from high school to young adult, and she enjoys writing, cooking, and reading. Barb is a music minister at her parish. She is also an avid Notre Dame football and basketball fan. Barb blogs at www.FranciscanMom.com and shares her family’s favorite recipes with nutrition information for diabetics at www.Cook and Count.wordpress.com.
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