This simple spice-rubbed chicken is sure to become your most-requested grilled meat this summer! Crispy on the outside and juicy on the inside with just the right amount of spicy and sweet flavors.
You GUYS. I got a new toy!
A new gas grill. Also known as my new love.
Yep, my summer is off to a pretty good start.
Getting a new grill has opened up a lot of doors for me, since our last one had definitely seen better days. My head is currently going crazy with recipe inspiration. (any recipe requests or recommendations?)
I can already tell that this summer is going to be EPIC.
First thing on the new grill? This chicken. It only confirmed my love of my new grill.
I have to say, I hate the way any grill makes my hair smell, but it’s so worth it to end up with chicken this amazing.
Holy ‘freakin cow, guys, this chicken is seriously AWESOME! Perfectly crispy and coated with a blend of sweet and spicy spices on the outside, and perfectly moist and juicy on the inside.
The spice coating is pretty simple, yet delivers so much flavor to this chicken. Chili powder, smoked paprika (regular paprika is fine too) sweet curry powder, sugar, salt, and pepper. Seriously, that’s it!
Sometimes the simplest things turn out to be the tastiest. 😉
This chicken packs in a HUGE punch of spice. It’s not super-hot, but I would definitely call it a high-mild. The spice mix is a blend of delicious sweet and spicy flavors that compliment this chicken awesomely.
TIP: Feel free to dial back on the chili powder if you like your chicken with a little less heat! If you’re feeling adventurous, and you like your chicken with a little more “zip” turn up the heat by adding MORE chili powder.
After you chicken is thoroughly coated in the spice rub, it is mandatory that you let the chicken chill for at least an hour before cooking.
Why refrigerate the chicken after coating in the spices? Letting the chicken rest in the fridge after coating, gives the spices and the salt a chance to adhere and soak into the chicken before grilling, thus resulting in a crispy, spice-covered outside and a moist, flavorful inside.
This is definitely one of my FAV grilled chicken recipes. It’s so delish and flavorful, yet SO easy to prepare.
The best part? It can be made ahead! Once you coat the chicken with spices, it can sit (covered) in the fridge up to 16 hours. The longer you let the chicken sit in the spices, the better the flavors will be.
Whenever I make this chicken I usually put the coated-chicken in the fridge the night before. Then I’ll grill it up around the middle of the next day, and stick it in the fridge until dinnertime.
Summer time-savers I call ’em. Love that. 😀
I prefer this chicken hot off the grill, but it’s also pretty amazing served cold.
And I speak from experience that it makes an AWESOME picnic chicken. Just whip up some potato salad (may I suggest this recipe??) slice up some watermelon and you’ve got a pretty amazing picnic-dinner right at your fingertips.
Friendly tip: Don’t forget the booze. 😉 A little wine goes puuuuuurfectly with any summery meal. And it is Friday, ya know.
Eat this chicken outside. I swear it tastes better that way. 😉
You should dust off your grill and make this finger-lickin chicken for your dad or hubby this Sunday for Father’s Day. I guarantee any man will go crazy for this sweet ‘n’ spicy chicken. I speak from experience that it’s kind of a man-magnet.
My dad loves grilled chicken so I’m thinking I’ll have to make this chicken yet AGAIN on Sunday for him along with these breadsticks (I get my love of yeast breads from my daddy). I’m also thinking some pineapple upside-down cake is in order. — It’s Dad’s fav dessert. ♥
Happy (early) Father’s Day!
- 3 lbs chicken thighs/drumsticks
- 1 tablespoon salt
- 2 tablespoons coconut sugar (or brown sugar)
- 2 teaspoons paprika
- 1 tablespoon chili powder
- 1/2 teaspoon sweet curry powder
- 1/4 teaspoon ground pepper
- Place chicken in a single layer on a baking sheet. In a small bowl, combine remaining ingredients.
- Rub spice mix over chicken and underneath the skin until evenly coated. Refrigerate chicken at least 1 hour.
- Remove chicken from refrigerator and grill over medium-high heat on a gas grill or charcoal grill, turning occasionally until chicken is golden-brown and registers 175F degrees.
- Serve chicken warm or cold.
Looking for a quick easy side to serve with this chicken? Try these recipes!