Time 30m Yield 4 Number Of Ingredients 8 Steps:
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). 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.
Time 45m Yield 4 servings Number Of Ingredients 19 Steps:
Preheat your grill to high. Whisk together the paprika, cumin, mustard, fennel, pepper and salt in a small bowl. Brush the chicken with a few teaspoons of oil on both sides. Rub the breasts on the skin side with some of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 4 to 5 minutes. Turn the breasts over and continue cooking until just cooked through, 4 to 5 minutes. Transfer the chicken to a platter and immediately drizzle with some of the Parsley-Mint Sauce. Let rest 5 minutes. Serve with additional sauce on the side. Place the mint, parsley, garlic and serranos in a food processor and process until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil until emulsified. Transfer the mixture to a bowl and whisk in a few tablespoons of cold water to thin to a sauce-like consistency. Season with salt and pepper to taste.
Time 10m Yield 6 Number Of Ingredients 10 Steps:
Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper, rosemary, and cayenne pepper together in a bowl. Transfer spice mixture to a spice grinder or food processor and blend until smooth.
Time 5h Yield 8-10 serving(s) Number Of Ingredients 10 Steps:
In a small bowl, combine all but onion and chicken. Set aside. Remove and discard giblets from chicken. Rinse chicken cavity and pat dry with paper towel. Rub each chicken inside and out with reserved spice mixture. Place one onion in the cavity of each chicken. Place chicken in a resealable bag or double wrap in with plastic wrap. Refrigerate overnight or at least 4-6 hours. Preheat oven to 250°F Place chicken in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180°F Let the chickens stand for 10 minutes before carving.
Time 35m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Pat chicken pieces dry. Combine ingredients for rub. Smear rub over both sides of chicken; the more you use, the spicer it will be. Heat barbecue. Place chicken on grill, skin side down. Cook over medium heat, about 10 to 12 minutes per side, until chicken is justed cooked through. (If heat is too high, coating will burn; if too low, cooking time will be a little longer).
Number Of Ingredients 15 Steps:
Pat chicken pieces dry. Combine ingredients for rub. Smear rub over both sides of chicken. The more you use, the spicier it will be. Brush grill with 2 tablespoons oil. Place chicken on grill, skin side down. Cook over medium heat, about 10 to 12 minutes per side, until chicken is just cooked through. If heat is too high, coating will burn; if too low, cooking time will be a little longer.
