Grill/Barbecue

Go-To Grilled Chicken

by:
May 31, 2016
Photo by EmilyC
Author Notes

This is my family’s favorite preparation for grilled chicken. The spice paste is bold and full of flavor, and it’s further intensified by the heat of the fire. You can slather the spice paste on your chicken the day before, or even a few hours before grilling, and you’ll be rewarded with some pretty darn good chicken. Given the combination of flavors in the spice paste, the grilled chicken pairs with almost anything. The small amount of salt in the spice paste is intentional. I find it's easiest to get the salt right (with no need to worry about the length of curing time) if you add a mere 1/2 teaspoon to the spice paste, and then season the chicken by eye about an hour before it hits the grill. —EmilyC

  • Prep time 2 hours
  • Cook time 15 minutes
  • Serves 8
Ingredients
  • 1 tablespoon smoked Spanish paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground fennel
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder (I like Penzey's roasted garlic powder)
  • 1/2 teaspoon kosher salt (plus more, to taste, to add before grilling)
  • 1 tablespoon Dijon or whole-grain mustard
  • 3 to 4 tablespoons olive oil, or enough to form a thick, spreadable paste
  • about 4 pounds chicken (I prefer bone-in, skin-on chicken thighs for grilling)
In This Recipe
Directions
  1. Mix the smoked Spanish paprika, cumin, coriander, fennel, garlic powder, salt, mustard, and olive oil together in a small bowl until well integrated. Slather the spice paste all over the chicken, including under the skin. (Spread the paste as evenly as you can, but don't worry about a few small clumps.) Cover and refrigerate chicken for a few hours, or up to 24 hours.
  2. About an hour before grilling, remove the chicken from the refrigerator. Season the chicken generously with salt on each side, and let stand at room temperature until ready to grill.
  3. Prepare your grill for direct cooking over medium-high heat and brush your grates clean. Grill the chicken to an internal temperature of 165 degrees F., about 6 to 8 minutes on each side. Let rest about 10 minutes before serving.

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Review
EmilyC

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.