Spice Rubbed Grilled Chicken Breast
This spice-rubbed grilled chicken breast uses Dijon mustard as the glue for a heavy coating of smoked paprika, cayenne, rosemary and lemon peel. The mustard keeps lean breast meat from drying out against the coals and holds the rub in place as you turn the pieces. Cinnamon adds a quiet warmth under the heat, and the dried lemon peel gives a sharp citrus edge without any extra liquid.
Instructions
Stir together both paprikas, the salt, black pepper, rosemary, cayenne, cinnamon and dehydrated lemon peel in a bowl. Set the mixture aside.
Spread the Dijon mustard over every surface of the chicken breasts, using it as a thin coating that the spices can cling to.
Sprinkle the spice mixture over the mustard-coated chicken and press down lightly so it sticks.
Preheat a charcoal grill. Cook the chicken, turning it often, until the thickest part reads 165°F on a meat thermometer.
Take the chicken off the grill and let it rest for 3 minutes, then serve.
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