Chili-Spiced Chicken - This Time Done Right!

This is a redo of a recipe that I totally failed last week. 

Well, I can report that when you follow the recipe as written, it is quite tasty.  Actually, it is tasty enough that I wish that I had made an extra few chicken breasts to shred and freeze for use in other recipes.  There is just enough heat to keep it interesting but not enough to make you look for the nearest piece of bread. 

We both decided that this recipe goes quite nicely with corn on the cob and Cilantro-Lime Rice that you usually find at Chipotle. 

Again, the recipe is from the Best Ever 3 & 4 Ingredient Cookbook which is fast becoming one of my favorite cookbooks.  If you can find a copy, I wholeheartedly think you should get a copy for your own cookbook collection. 

Chili-Spiced Chicken
Source:  Best Ever 3 & 4 Ingredient Cookbook
Ingredients
Chicken Breasts (we used 3)
1 Tbs Chili Powder
1 Tbs Ground Cumin
Salt and Pepper to taste
3 Tbs Olive Oil

Directions
Rinse and dry chicken breasts
Heat grill pan to medium high
In a small bowl combine chili powder, ground cumin and olive oil. 
Stir to combine and turn into a thin paste.
Brush chicken with spiced paste using a basting brush.
Place on grill pan and cook until cooked through.

Serve with rice or potatoes. 

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