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chicken Rub ground cumin cayenne mango salt cilantro lime packets original chili seasoning garlic kosher salt salt sugar
Viewed: 2 - Published at: 3 years agoIngredients
- 4 chicken breast halves, bone-in
- 3 tablespoons Sandra Lee's All-Purpose Rub, recipe follows
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne
- 8 ounces frozen peach slices, diced small
- 8 ounces frozen mango chunks, diced small
- 1 jalapeno, finely chopped
- 1/4 teaspoon salt
- 1/4 cup chopped fresh cilantro leaves
- 1 lime, juiced
- 2 (1.25-ounce) packets original chili seasoning
- 3 tablespoons granulated garlic
- 1 tablespoon kosher salt
- 1 tablespoon salt-free all-purpose seasoning
- 2 tablespoons sugar
Method
- Set up grill for direct grilling over medium-high heat.
- Oil grate when ready to start cooking.
- Rinse and pat dry chicken breast; set aside.
- In a small bowl, mix together All-Purpose Rub, cumin, and cayenne.
- Gently pat onto all sides of chicken breasts using all the rub mix; set aside while preparing salsa.
- For salsa: In a medium bowl, toss to combine all ingredients.
- NOTE: It is easier to dice frozen fruit while it is still frozen.
- Cover and set aside while chicken cooks.
- Place chicken on hot oiled grill.
- Grill chicken 5 to 6 minutes per side or until done.
- INDOOR: Preheat oven to 350 degrees F. Prepare chicken breasts, as directed.
- Roast chicken breasts in preheated oven for 35 to 40 minutes.
- Serve chicken hot with salsa.
- Combine all ingredients.
- Store in air-tight container in cool dry place or freezer.
