Easy Peasy Paleo Spice Blend for Grilled Chicken (and more!)

Thursday December 13, 2012

I try and plan my meals for the week and I usually have time to cook, but some nights are just crazy or somehow it’s 5 o’clock and I haven’t a clue what to make. For those nights, it’s chicken breasts to the rescue.

Aside from time to defrost, it can be grilled in a few short minutes, and if you dress it up with a flavorful spice blend, it will make for a tasty entre on a night that cooking might otherwise seem a chore.

In warm weather, we often use our outdoor grill, but in colder weather, and when we’re just feeling lazy, it’s hard to beat the convenience of an indoor “George Forman” type grill.

To dress up our bird, we use the following spice blend.


The Meanest Tex-Mex(ish) Everyday Spice Blend


  • 2 Tbsp chili powder
  • 2 Tbsp cumin
  • 2 Tbsp sea salt
  • 1 1/2 tsp cayenne pepper

Combine the above ingredients in whatever proportion makes sense to you.  If you combine a lot, you will have leftovers, which you can store in an airtight container and use the next time.  If you just need enough for one meal (for 4 people), use 1 tsp, 1 tsp, 1 tsp, and 1/4th cayenne.

I would describe this recipe as moderately spicy. It won’t impress a chili head, but your kids might complain it has too much “kick” (mine sometimes do).   Feel free to tinker and substitute to your accommodate your flavor cravings.


I put it in a bowl for picture taking purposes, but I usually put into a resealable container, put the lid on and shake to combine.


Easy Spiced Grilled Chicken


  • 4-6 chicken breasts
  • ~1 Tbsp Tex Mex spice blend (above)


Preheat your grill.

If you haven’t already, it’s a good idea to whack on your chicken breasts with a meat mallet to flatten them out.
Thinner chicken cooks faster and dries out less.   I usually stick the chicken into a bag and pound the bag with the non-textured side of the mallet to limit splatter/mess.

Sprinkle both sides of chicken breasts with seasoning blend.
I dip one hand into the spice blend and sprinkle the seasoning over the chicken.  I use the other hand to rub it in, making sure not to cross-contaminate my spices with raw poultry.


Cook chicken on grill — on my Foreman grill, it takes about 2 1/2 to 3 minutes to cook my chicken (depending on thickness).   If you’re note sure, take a piece off and cut through the center — if no pink, you’re done!


We usually serve this meal with a side of green beans (frozen green beans cook quickly boiling water), or a salad.   My kids usually eat it with applesauce.

As I said, we use this primarily with grilled chicken breasts, but it would be great in chili, for fajitas or any number of dishes.

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