Begin by preparing the spicy wet rub. Add all of the dry ingredients together and mix. Then add the worcestershire sauce and olive oil to create a paste. Add the chicken into the mix and make sure all of the chicken is thoroughly covered by the wet rub and place in the fridge for a few hours.
After the few hours in the fridge prepare a medium high heat grill. That equals about 3 to 4 seconds of being able to hold your hand over your grates. Toss the chicken over direct heat. Aim for 3 to 4 minutes per side so you don't burn the chicken. To me it is easiest to poke a digital thermometer into the largest part the breast to see where I am in the cooking process. If you cook chicken breast over 165 degrees F internal temperature, the chicken will be tough.
Once the chicken reaches about 150 degrees internal temperature I move the chicken to indirect heat and start grilling my peppers and onions. With a brush I paint the peppers and onions with extra virgin olive oil and put them over direct heat. Keep an eye on them so they don't char too excessively, but you do want them to have some color!
As a last step I like to toss a flour tortilla on the grill to give it some color. It also gives the tortilla a crispy texture.
Finally, I slice my chicken, grilled peppers and onions and wrap them in a tortilla and add some homemade salsa. Looks good!
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By John Thomas
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