Whole chicken breasts are ideal for grilling, as the skin doesn't burn and the chicken cooks on the bones. I usually cut the bones away with a small sharp knife when I take them off the grill.
Don't worry about the amount of ancho chili powder - it is not as hot as regular chili powder. If you can't find ancho chili powder, replace with two-thirds the quantity of regular chili powder. Serve with sweet potatoes and green peas.
Servings: 4
Chicken
1/4 cup vegetable oil
1 teaspoon chopped garlic
3 tablespoons ancho chili powder
1 tablespoon chopped fresh oregano
1 tablespoon ground cumin
1 teaspoon ground ginger
4 bone-in, skin-on chicken breasts
Salt to taste
Honey sauce
2 tablespoons rice vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
Salt and freshly ground pepper
Method
Preheat barbecue to high. Combine olive oil, garlic, ancho chili powder, oregano, cumin and ground ginger. Rub spice mixture over chicken breasts and under the skin where possible. Season with salt.
Grill breasts for 20 to 25 minutes, turning once, or until juices run clear.
Whisk together vinegar, honey, mustard, olive oil and oregano and season with salt and pepper. Drizzle over chicken breasts just before serving.
Lucy Waverman