Super Fast Spice Rubbed Chicken

It happens at least once a week. I'm desperate for dinner, short on time, and my inspiration seems to consistently fade right around 5:45 PM. This is why I try to plan ahead, but at least once a week, my menu hits a snag. Somehow the whole family knows when I'm floundering at dinnertime. Some little someone is usually reminding me of how hungry they are, and that they will soon need a ride to violin, or piano, or ballet, or some other wonderful something that requires a full stomach for maximum creativity. Thankfully, my husband has learned not to ask if there will be anything for dinner. Those words have been the cause of at least 372 major world battles, I'm pretty sure. If you're like me, you need this chicken recipe. It's as fast as lightening and absolutely mouthwateringly good. Basically you're going to slap on some spices and grill, pan fry or broil that chicken, searing the outside with all the pungent spices. And please make extra. Two nights from now you're going to have chicken sandwiches, or chicken tacos, or chicken pasta, or chicken salad or chicken pitas or....chicken sundaes. All right, maybe not chicken sundaes, but the point is, cook extra now. When your grocery store has boneless skinless chicken breasts on sale, (mine has them for $1.77/lb.) please buy as many are your freezer can fit. Then pray that you never have a power outtage.

Super Fast Spice Rubbed Chicken

Estimated Cost: $2.25

1 lb. boneless, skinless chicken (breasts, thighs, tenderloins)

1/2 teaspoon each:

salt

pepper

cumin

chili powder (you can use chipotle for smokiness)

paprika (you can use smoked for more smokiness)

garlic powder

coriander

2 tablespoons brown sugar

Ideally, you're going to add all your spices to a bowl, mix them up and sprinkle them on the chicken. I said ideally. What I really do is grab the spices out of the cupboard, sprinkle them on one side of the chicken, rub it in, flip it over and repeat. Please don't measure and use your favorite spices, of course. Now, preheat a grill (indoor or outdoor) a saute pan or the broiler. You want a good high heat. Spray your cooking surface with no stick cooking spray, or add a bit of oil. Grill or saute for about 6 minutes per side. Broil on a foil lined cookie sheet about six inches from the source for about five minutes per side. Always check the center to be sure it is no longer pink. Let rest for five minutes.