- 1 tbsp. paprika
- 1 tbsp. cumin
- 1 tbsp. oregano
- ¾ tbsp. sugar
- ¾ tbsp. garlic powder
- ½ tbsp. salt
- ½ tbsp. thyme
- ½ tbsp. red pepper flakes
- Combine all the above ingredients and store in an air tight container until ready to use. Shake and make sure they are mixed well.
- 1-2 Limes (to squeeze lime juice)
- Chicken breasts, (boneless works best depending on what you’re making but bone in hind quarters are just as delicious)
- Take the defrosted chicken breast put in a bowl and squeeze lime juice on both sides. Let the chicken sit in the bowl for 5-10 minutes. Pull the chicken, pat dry with a paper towel. Sprinkle liberally with seasoning and let sit another 10 minutes. This allows the chicken to come up to room temperature prior to cooking.
- Get the BBQ ready, either coal or propane, I prefer having a propane grill for this because it’s usually a weeknight meal and after work I don’t have time to mess with the coals. Heat the grill until hot, on a propane grill I get it up to 500°F.
- Put the chicken on the grill. Sear until the chicken is a deep red color with dark black grill marks on both sides. (I like to have the grill lid open at this point because it allows me to sear off the chicken without overcooking it)
- Still on the grill, move the chicken to indirect heat, off to the side. (I prefer to cook at this point with the grill lid down now) Continue to cook for 8-15 minutes depending on the breast size.
- Check the temperature of the chicken and make sure it’s 150°F and then remove it from the grill.
- Wrap it in foil or a container with a lid, and let it sit for 5-8 minutes. This allows the chicken to finish coming up to temperate without drying it out. It also allows the juices to redistribute throughout the meat.
- Put the chicken on a cutting board and slice to serve, I prefer this in tacos, burritos and even a good salad.
**Caveman’s Tip: cooking cold meat on a hot grill makes the meat contract resulting in a tough, potentially dry meat
Prepare the grill
**Caveman Tip: People often get hesitant when cooking chicken and tend to turn it into chicken jerky. I always use a good reliable instant read thermometer when cooking chicken and pork so I can make sure it always ends up plump and juicy. Chicken can be so flavorful when cooked correctly. (Please check out my blog on cooking the perfect chicken for more info)