Bobby Flay had me for a twofer — those amazing grilled potatoes are merely a side to complement this fabulous chicken. The chicken is seasoned in two ways: first a spice rub that forms a delicious crust while the chicken is grilling, and secondly the glaze which is sticky and sweet.
This balance of spicy crust + sweet glaze is absolutely the right way to do BBQ. I will be honest: my normal routine for grilled chicken breasts is this: salt, pepper, Italian seasoning out of a jar, olive oil, put on grill. That’s it. Simple and tasty.
But when you are looking for more. For that extra special something. For a break from the ordinary. This is it!
By the way, if you have trouble with grilled chicken breasts becoming too dry, check out my article on keeping chicken moist and tender, even when grilling.
With summer (i.e. barbecue season) coming to an end, I suggest you make this now. Otherwise you’ll regret it for the entire year.
- 3 cups tangerine-orange juice (not from concentrate. I like Tropicana)
- 5 fresh thyme sprigs (if you are not crazy about thyme, sub with 3 rosemary sprigs or some chopped parsley. you make also sub with 1 teaspoon dried thyme.)
- 1/4 cup clover honey
- Kosher salt and black pepper
- 3 tablespoons Spanish paprika
- 1 tablespoon ground cumin
- 1 tablespoon dry mustard powder
- 2 teaspoons ground fennel seeds
- 2 tablespoons canola oil
- 4 boneless, skinless chicken breasts (about 8 oz. each)
- 2 green onions, thinly sliced, for garnish
- Combine the juice and thyme in a medium saucepan and bring to a boil over high heat. Cook, stirring occasionally, until thickened and reduced to about 1/2 cup; remove the thyme stems and discard. Whisk in the honey until incorporated and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Transfer to a bowl and let cool to room temperature.
- Heat grill to medium-high.
- Stir together the paprika, cumin, mustard powder, fennel, and 1 teaspoon each of the kosher salt and black pepper in a small bowl. Brush both sides of the chicken with the oil, and season with salt and pepper. Rub the top of each breast with some of the spice rub and place on the grill rub-side-down.
- Cook, without touching, until they’re lightly golden brown and a crust has formed, 3 to 4 minutes. Turn the breasts over, brush the tops liberally with some of the glaze, flip them back to the original side, and continue cooking until an instant-read thermometer inserted into the center registers 155°F.
- Remove from the grill, brush the spice-rub side with more of the glaze, tent loosely with foil, and let rest 5 minutes before serving.