Pumpkin Spice Rub Grilled Chicken Thanksgiving Week Dinner
Chicken breasts with a warm pumpkin spice rub, grilled juicy with real grill marks. 44g protein — 35 minutes plus a 30-minute marinade, serves 4.
Equipment
- A grill or cast iron grill pan for cooking the chicken with real grill marks
- An instant-read meat thermometer for checking the chicken is cooked through
- A small bowl for mixing the pumpkin spice rub
- Tongs for turning the chicken without piercing it
Ingredients
- 4 boneless, skinless chicken breasts about 700g / 1.5 lb
- 2 tbsp olive oil
- 1 tbsp brown sugar
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1/2 tsp ground allspice
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper freshly ground
Instructions
- Mix the cinnamon, nutmeg, ginger, allspice, paprika, brown sugar, salt and pepper in a small bowl until well combined.
- Pat the chicken breasts dry with paper towels, brush them with olive oil, then rub the pumpkin spice mixture all over both sides.
- Leave the chicken to marinate for 30 minutes at room temperature while the grill heats up.
- Heat the grill or grill pan over medium-high heat. Place the chicken on the grill and cook for 6–7 minutes per side, until the grill marks are dark and an instant-read thermometer reads 74°C (165°F) in the thickest part.
- Transfer the chicken to a board and rest for 5 minutes before slicing — this keeps the juices in the meat.
- Slice against the grain and serve with cinnamon sticks and a small pumpkin on the side, if you like.
Notes
Marinate 30 minutes before grilling. Rest 5 minutes before slicing. Cook to 74°C (165°F). Total time excludes the 30-minute marinade. Keeps 3 days refrigerated.