Glaze-y, crisp and sweetly spiced with gorgeous browning capabilities. This chicken recipe is fast and so good. I prefer the chicken grilled, but pan-cooked works as well. A haphazard fling of fresh chopped herbs over top before serving is essential. I like dill or parsley. You do you.
I love a bed of baby spinach bolstering the chicken filets with a few scattered sliced mushrooms and cherry tomatoes.
Ingredients: 2 large chicken breasts or 4 thin-cut chicken breasts, 1 tbsp. smoked paprika, 1 tsp. onion powder, 1 tsp. garlic powder, 2 tsp. sea salt, 1 tsp. cracked pepper, 1 tbsp. olive oil, 2 tsp. honey or maple syrup, fresh chopped dill.
1. Preheat grill to high.
2. If using two large breasts, lay them between plastic wrap and pound them until about 50% thinner. Slice in half diagonally so you have 4 pieces.
3. Stir honey and olive oil together, brush over breasts, both sides. Make a dry rub by stirring together paprika, onion powder, garlic powder, salt and pepper. Rub and press into chicken on both sides.
4. Grill chicken until just firm, but cooked through, about 4 minutes per side. Remove to a plate and cover with foil for five minutes. Rain down freshly chopped dill (or other herbs) just before serving.