Thai Spiced Grilled Chicken

Delightfully tasty, this chicken dish was created to please a crowd! Thai Red Curry Spice Blend adds nontraditional BBQ flavors to our more traditional Backwoods Hickory Spice Blend. Sweet caramel, Dijon mustard and fresh lemon add to the fun!Social Media Grilled Chix


From The Spice & Tea Exchange®
2 TBS Thai Red Curry Spice Blend
1 TBS Backwoods Hickory Rub
1 TBS Salted Caramel Sugar
Fleur de Sel (to taste)

From the grocer
4 boneless skinless chicken breasts
3 TBSP prepared Dijon mustard
2 TBSP butter
1 lemon


In a small bowl combine Dijon mustard, Thai Red Curry Spice Blend, Backwoods Hickory Rub, and Salted Caramel Sugar. Stir till well blended.
Add in Fleur de Sel to taste and mix thoroughly. Place chicken breasts in a glass baking pan and rub with spice paste. Cover and refrigerate chicken breasts to marinate for 1 hour or more.
Prepare the grill for a hot fire or warm your gas grill on high. While your grill is warming, melt butter in a ramekin and mix in the juice of 1 fresh lemon.
When your coals are ready, place chicken on the hot grill and begin basting with butter lemon mixture. Continue basting and cook chicken until it begins to brown, about 5 minutes per side, until chicken is cooked through (165°F/73.9°C).

For a sauce, make a fresh lemon butter (not used in basting).

Yield: 4-8 servings
Total Time: 30 minutes
Prep: 10 minutes
Cook: 10 minutes

Post Author: Spice & Tea

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