Sweet and Spicy Grilled Chicken Breasts

Name: Sweet and Spicy Grilled Chicken Breasts
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: barbecue
Ingredients: 4 (6-ounce) boneless, skinless chicken breasts; 2 tablespoons dark brown sugar; 2 teaspoons ground coriander; 1 1/2 teaspoons kosher salt; 1 1/2 teaspoons dry mustard powder; 1/4 teaspoon cayenne; 1 1/2 tablespoons extra-virgin olive oil, more as needed; 4 tablespoons Dijon mustard; 2 teaspoons minced fresh chives

By Melissa Clark

Updated Aug. 22, 2022

Sweet and Spicy Grilled Chicken Breasts — Andrew Scrivani for The New York Times

Total Time: 30 minutes, plus 1 hour marinating
Rating: 4(2,174)
Comments: Read comments

Brown sugar gives these grilled chicken breasts a glistening glaze and caramel-like sweetness, while mustard powder and cayenne add an earthy kick. If you don’t want to bother making a mustard sauce for dipping, just serve these with dollops of good, strong Dijon mustard on the side. A crisp salad and some grilled corn completes the meal. And if you prefer dark meat, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs for maximum crowd appeal.

Featured in: Grilled Chicken Breast in Three Simple Steps

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Ingredients

Yield:4 servings

4(6-ounce) boneless, skinless chicken breasts
2tablespoons dark brown sugar
2teaspoons ground coriander
1½teaspoons kosher salt
1½teaspoons dry mustard powder
¼teaspoon cayenne
1½tablespoons extra-virgin olive oil, more as needed
4tablespoons Dijon mustard
2teaspoons minced fresh chives

Ingredient Substitution Guide

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Preparation

Step 1
Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of ½ inch. Do not make them any thinner or they could dry out.
Step 2
In a small bowl, combine sugar, coriander, salt, mustard powder and cayenne. Place chicken breasts in a bowl and rub well with spice mixture. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
Step 3
Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
Step 4
Transfer chicken to a platter. In a small bowl, whisk together mustard and chives. Whisk in 1½ tablespoons oil. Serve chicken with mustard for dipping.

Ratings

4 out of 5

2,174 user ratings

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Comments

Laura7 years ago

I almost hate to point this out, but not everyone has a grill. Can some of these recipes be modified for city dwellers who don't have a back yard or a grill, or either?

John H7 years ago

Instead of doing whole chicken breasts, I cut the breasts into chunks and added the seasoning then skewered the chunks and grilled. Served with rice and grilled vegetables. Terrific, a new favorite.

brigitte7 years ago

use a cast iron grill pan. i get great results with mine.

Linda3 months ago

Added fresh lime juice and some e yogurt to dipping sauce. Excellent. Chicken breasts had a great taste with a bit of a kick. Everyone loved this meal. Made it on a countertop electric grill. Perfect!

jeaninmpls8 months ago

Sub cumin for coriander. Add ancho chili powder and cayenne

jeaninmpls8 months ago

Where are the private notes??? I can’t find the option any longer

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