Start to finish: 30 minutes
Servings: 4
Ingredients:
2 boneless, skinless chicken breasts (about 1 pound)
1 tablespoon olive oil
1 tablespoon brown sugar
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sweet paprika
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground allspice
Method:
Set the chicken breasts on a cutting board and slice horizontally across the piece to create 2 thinner halves. One at a time, cover each half with plastic wrap, then use a meat mallet to pound to an even thickness. Drizzle the pounded halves with the olive oil and rub all over.
In a small bowl, combine the brown sugar, cumin, garlic powder, onion powder, paprika, thyme, salt, pepper and allspice. Rub the mixture over both sides of each of the 4 pieces of meat.
If cooking on the grill, heat to medium heat. Cook for 2 minutes per side. If cooking on the stovetop, in a large skillet heat 1 tablespoon of canola oil over medium-high. Cook for 2 to 3 minutes per side, or until the chicken reaches an internal temperature of 160 F. Let rest for 5 minutes.
