Fire Up the Grill {Miss July; Hot, Hot, Hot}

July 29, 2014

Well, here we are in the dog days of summer, and as the heat continues to climb, my grill has become my best friend. I try to avoid using the oven as much as possible during the summer months, because it heats up the whole house and makes us even more hot and miserable. From now until the first of fall, you’ll find me cooking dinner on the grill or using a slow cooker, and the recipe below is a family favorite that I hope you’ll enjoy. If you decide to try it, let me know what you think about it. Wishing you all a happy August!



2 tablespoons chili powder

2 tablespoons cumin

1 tablespoon paprika

1/2 teaspoon crushed red pepper

1/4 teaspoon salt

1/8 teaspoon pepper

1 tablespoon packed dark brown sugar

2 tablespoons olive oil

2 1/2 pounds boneless, skinless chicken breasts, trimmed and pounded thin (about 4 large breasts)

16 taco-size soft flour tortillas


In a small bowl, combine chili powder, cumin, paprika, red pepper, salt, pepper and brown sugar. Stir in oil; mixture will be moistened but crumbly. Generously rub chicken on all sides with chili mixture. Let stand at room temperature for 30 minutes to marinate (or cover and refrigerate for up to 1 day). Preheat gas grill to medium, or preheat broiler to high and set rack 6 to 8 inches from source of heat. Grill or broil chicken until firm, about 5 minutes per side. Let cool for 5 minutes, then cut into thin strips. Warm tortillas as package label directs. Serve chicken with tortillas.

Nutritional Information:

Amount per serving: Calories: 198, Fat: 5g, Saturated fat: 1g, Protein: 19g, Carbohydrate: 17g, Fiber: 2g, Cholesterol: 42mg, Sodium: 285mg

(Photo and recipe courtesy of My Recipes)

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