We will use a dry marinade for this recipe. Dry marinades taste a lot more than usual wet marinade. For this dry marinade we use brown sugar. When grilling, the brown sugar will form a crust around your meat and that will help retain the juice of the meat inside. You will end up with a much juicier and tastier piece of meat. The strong aromas of the spices we will use will rapidly penetrate the chicken. I recommend that you marinate it for an hour, but actually just a couple of minutes does the job fine.
This marinade is also good for pork.
2 tablespoons brown sugar
1 tablespoon chili powder
1 tablespoon smoked paprika
1 teaspoon garlic salt
1/2 teaspoon ognon powder
3 medium sized chicken breast
- Mix all the ingredients execpt the chicken, in a bowl.
- Put a generous crust of the spice mix on the chicken breast. Put it equally on all sides of the chicken breasts.
- Let it marinate in the refrigirator for at least 10 minutes, a full hour or more is even better but at the very least 10 minutes.
- Heat your barbecue at medium temperature. Put the chicken on the grill and let it cook 10 minutes on each sides. If you have waited long enough, the spice mix turned into liquid. With a pastry brush spread the reast of the spice mix on the chicken while cooking.