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Spicy Chicken Breasts

Spicy Chicken Breasts

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Barbara Radford

Barbara Radford

This is a great skinless, chicken breast recipe that can be served over salad greens or as an entree! If serving over salad greens, cut chicken into strips and top with your favorite salsa or dressing.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 1826 mg
  • 73%

Based on a 2,000 calorie diet

Directions

  1. In 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).
  2. Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
  3. Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.
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Reviews

mjmct3
358

mjmct3

6/18/2008

This was amazing. Instead of using it as a rub, I put the spices and chicken into a gallon sized zip-lock bag with olive oil as a marinade. If you like it spicy, this is the recipe to use.

Crystal S
224

Crystal S

6/5/2011

Used this recipe as the base for a chicken taco salad at a neighborhood Cinco de Mayo party. Quite good. Followed the recipe exactly but used smoked hungarian paprika as that's all I had on hand. Noted the thyme was overpowering - hence only 4 stars.... Using 1 tsbp of cayenne pepper would have been too much for "just chicken", but by utilizing it in a salad, the greens cut the spiciness. Perfect recipe to replace beef in a taco salad for those of us who are watching cholesterol!!! Thanks Barbara for a great recipe!

nic
182

nic

1/25/2004

Wowza! I was sneezing throughout the entire mixing process. Take heed: this recipe makes a lot. Rub was good, but I feel the thyme overpowered the blend. (I’m not a big fan of the herb.) Next time I will decrease to ½ Tbs. and keep the rest of the ingredients the same. I love the fiery/hot taste mix gave my poultry. It was even good in my salad the next day.

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