Paprika-Herb Rubbed Chicken

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A simple combination of herbes de Provence, paprika, salt and pepper makes a flavorful rub for chicken, or try it with steak or tofu.

 Paprika-Herb Rubbed Chicken
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 25 minutes

  • 1 tablespoon herbes de Provence, (see Notes)

  • 2 teaspoons paprika

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground pepper

  • 1-1 1/4 pounds boneless, skinless chicken breast, (see Notes)

Directions
  1. Store the rub in an airtight container for up to 3 months; coat the chicken with the rub up to 30 minutes before grilling or broiling.

  2. 4 servings

  3. Combine herbes de Provence, paprika, salt and pepper in a small bowl.

  4. Coat both sides of chicken with the rub up to 30 minutes before grilling or broiling.

  5. Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.

  6. To grill: Oil the grill rack (see Tip). Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side.

  7. To broil: Line a broiler pan (or baking sheet) with foil and coat with cooking spray. Place the chicken on the foil. Broil, watching carefully and turning at least once, until an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 15 minutes total.

  8. Tips & Notes

  9. Make Ahead Tip: Store the rub in an airtight container for up to 3 months; coat the chicken with the rub up to 30 minutes before grilling or broiling.

  10. Notes: Herbes de Provence is a mixture of dried herbs commonly used in the south of France. You can find commercial mixtures in well-stocked supermarkets, in the bulk spice section at some natural foods stores and/or gourmet markets. It’s also easy to make your own. Mix 1 tablespoon each (or equal proportions) dried thyme, rosemary, oregano, marjoram and savory in a small jar. If desired, add a pinch of dried lavender and crushed aniseed.

  11. It’s difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast—the chicken tender—removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers. If you can only find chicken breasts closer to 8- to 9-ounce each, you’ll only need 2 breasts for 4 servings—cut each one in half before cooking.

  12. Tip: Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.


Nutritional Facts

Servings
4
Per serving
Calories
127
Carbohydrates
1g
Fat
3g
Saturated Fat
1g
Monounsaturated Fat
1g
Protein
23g
Cholesterol
63mg
Dietary Fiber
1g
Potassium
223mg
Sodium
196mg
Added Sugars
0g
Exchanges
3 lean meat
Carbohydrate Servings
0

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3 replies

RD03875
RD03875 2014-03-20 04:38:56 -0500 Report

Why do you post these recipes backwards-put those Steps 1 & 2 at the bottom of the recipe, makes me feel like I have to make all these marinades and rubs 3 months before I make the recipe!!!

tuckerd
tuckerd 2013-10-25 18:44:09 -0500 Report

Tips & Notes
Make Ahead Tip: Store the rub in an airtight container for up to 3 months; coat the chicken with the rub up to 30 minutes before grilling or broiling.
Notes: Herbes de Provence is a mixture of dried herbs commonly used in the south of France. You can find commercial mixtures in well-stocked supermarkets, in the bulk spice section at some natural foods stores and/or gourmet markets. It’s also easy to make your own. Mix 1 tablespoon each (or equal proportions) dried thyme, rosemary, oregano, marjoram and savory in a small jar. If desired, add a pinch of dried lavender and crushed aniseed.
It’s difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast—the chicken tender—removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers. If you can only find chicken breasts closer to 8- to 9-ounce each, you’ll only need 2 breasts for 4 servings—cut each one in half before cooking.
Tip: Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.