Now that I've been keeping up with this blog for...what?...2 weeks now, I feel like I'm starting to say the same things over and over about recipes. Here's the form, in case you haven't caught on:
I wanted to try this recipe. We liked it. Hope you like it, too.
I really need to change things up a little. Well, I'll start off by saying that last week, a few days after I made this chicken, my husband took the leftovers to work for lunch. (He was eating it on a salad. Have I mentioned that my husband has lost 30 lbs. in the past few months? He has. Maybe I should eat more salads for lunch.)
Anyway...when he got home that night, he said, "Have you blogged about that chicken yet? Because you need to tell them it's not that great." You have to understand, my husband has, (in the past year or so), gotten a little more into barbecuing. While he's certainly not a pro (yet), he now actually cares about the spices on the meat. So, in his amatuer barbecuer opinion, this spice rub was only alright--really nothing special.
Really? Could I post about something that was only mediocre in his opinion? To be quite honest, I thought it was fine. Sure it wasn't anything out of the ordinary, but as an easy weeknight meal, I thought it was good. After this kind of an introduction, I'm sure you're chomping at the bit to get it on your grill. Well, without further ado, here is the recipe. (Which I found at realmomkitchen.com, and she got from Simple and Delicious.)
Sweet and Spicy Chicken
2 Tbls brown sugar
1 Tbls paprika
2 tsp onion powder
1 1/2 tsp salt
1 tsp chili powder
5 boneless skinless chicken breast halves (6 ounces each)
Combine spices. Rub on chicken. Grill until chicken is no longer pink inside.
NOTES: I have no notes on this one. Can you believe it? I had all of the ingredients on hand...and there's not a ton to adjust on this recipe without completely changing it.