Do you have one recipe that you always turn to when you’re not sure what to make? This spiced grilled chicken is my go-to for quick weeknight dinners and barbecues alike. I found it years ago on the Australian Women’s Weekly site and have modified it slightly to fit our tastes. Toss together a seasonal salad or roast some veggies and dinner is served!
Spiced Grilled Chicken
2.5lbs boneless, skinless chicken breasts, cut into pieces
2 tbsp. smoked paprika
1 tsp. red chili flakes
3 garlic cloves, minced
1/3c. Worcestershire sauce
1/3c. olive oil
salt & pepper to taste
Combine the chicken breasts, smoked paprika, chili flakes, minced garlic, Worcestershire sauce, olive oil, and salt & pepper in a bowl. Let sit for at least 10 minutes.
Grill the chicken over high heat for 3.5 minutes each side, or until cooked through.
Sweet vs. Smoked Paprika
The original version of this recipe called for regular or sweet paprika. And for years, this is what I used. But then I discovered smoked paprika. I LOVED the smoky taste and decided to see how it worked in this recipe. The result was delicious, so now, I always make it this way.
Australian Women’s Weekly
Australian Women’s Weekly is a monthly magazine from, you guessed it, Australia. My mother-in-law introduced me to it years ago, and I was hooked. Whenever we visit, I buy the current issue but a few years ago, I realized that I could subscribe digitally. Their recipes are triple-tested, and in my experience, virtually all of them turn out great. They also have another magazine, Australian Women’s Weekly Food, which focuses entirely on food (the original magazine also has a lot of other great articles on inspiring people (mostly Australians), health and wellness, etc). If you are ever in need of a good recipe – or you just want some inspiration – I suggest you check it out.