1/8teaspoonwhite pepperuse black pepper if you want
Clean and oil the grill. Preheat grill to a surface temperature of about 450 degrees which is medium-high on most grills. You must get the surface temperature correct.
Trim breasts well. You can brine if you wish but then skip the salt in the rub. A simple brine of 2 cups water, 2 tablespoons table salt, and 2 tablespoons sugar for 20 to 60 minutes help keep them moist.
4Mix rub 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1/4 teaspoon cumin, 1/4 teaspoon thyme, 1/4 teaspoon garlic powder, 1/8 teaspoon onion powder, 1/4 teaspoon kosher salt, and 1/8 teaspoon white pepper. You may adjust the cayenne to taste and use black pepper if you want.
Rub the dry mix on breast front and back. You only have 2 teaspoons so a light coat.
Grill over direct heat with the grill lid closed for 5 minutes then flip every 5 minutes until internal temp is 165. About 25-30 minutes.
Lightly tent for 5 minutes before serving.
Scale to your needs. This is cooking for two, so I have two chicken breasts.
Like all grilled chicken breast, this can dry some if you're not careful. A simple brine of 2 cups water, 2 tablespoons table salt, and 2 tablespoons sugar for 20 to 60 minutes help keep them moist.
If you brine, rinse the salt off carefully and add no salt in the seasoning.
The seasoning only makes about 2 teaspoons, so only a light coating.
Try to use chicken breasts that are about the same size and thickness. If you get those very thick breasts, use a meat mallet or bottom of a pan to flatten them out a little to about 3.4 inches.
The seasoning is about 4/10 hot. Adjust the cayenne to your taste.
The safe final temperature is 165. Less is unsafe and more will start drying.
Be sure to let the chicken rest for a few minutes before serving.
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