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Spicy Grilled Chicken


Makes 6 servings


1/3 cup Chili Butter
6 boneless chicken breast halves (about 6 ounces each)
Cilantro sprigs for garnish
Jicama-Cucumber Salad (recipe follows, optional)
Flour Tortillas (optional)


  1. Prepare Chili Butter.
  2. Cut Chili Butter crosswise into 1/8-inch-thick slices. Carefully loosen skin at one end of each chicken piece; insert 1 slice of Chili Butter under skin of each piece.
  3. Preheat broiler. Place chicken, skin side down, on greased rack of broiler pan; dot with some of remaining butter. Broil chicken, 6 inches from heat, 10 minutes or until tops are browned. Turn chicken over; dot with more of the remaining butter. Broil 10 minutes or until browned and juices run clear.
  4. To serve, top each piece with 1 slice of Chili Butter, if desired. Garnish, if desired. Serve with Jicama-Cucumber Salad and tortillas.

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