Cayenne Paprika Chicken (Naturally Gluten Free)


Cayenne Paprika Chicken

4 Large boneless skinless Chicken Breasts

1 Tablespoon minced garlic ( about 2-3 large cloves of garlic)

1 1/2 Teaspoon additive free ground Paprika

1 Teaspoon additive free ground Cayenne Pepper

1/2 Teaspoon Salt

In small bowl whisk together paprika, cayenne, and salt. Wash and slice chicken breast across the side of the chicken, to butterfly the meat. Then slice across each side of the butterflied meat diagonally about 1/8 inch into the meat several times. Just to score the meat so you can push the garlic and spices down into the meat while it cooks. I like to score each side.  Using your fingers push minced garlic into the cuts of meat, then rub the spices down into the meat on both sides. Gently place spiced chicken breasts onto oiled charcoal grates, (or into slightly greased skillet for stove top cooking). If you cook them on the grill, you can wrap the meat in greased foil packets for more moist meat, but spear the foil to make holes, so it will draw in the smoke flavor. Cook for about 20 -25 minutes at 325- 350 degrees, or until chicken is cooked through. If you cook on top of the stove, then cover for about 15 minutes. Remove lid and turn meat over, cook for another 5-7 minutes or until chicken is browned slightly and no longer pink when cut through. Serve warm.

If you want a little more kick, just double the amount of cayenne pepper!

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