- 2-3 chicken breasts pounded thin (1 pound)
- Chipotle Chicken Rub
- 2 tablespoons olive oil
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon lime juice
How to Make It
- In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Time permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature before cooking.*
STOVETOP DIRECTIONS
- If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
- Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
GRILLING DIRECTIONS
- If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
- Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
- Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
- Remove chicken from grill and let rest 5 minutes before slicing.
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