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Grilled Spice Rubbed Chicken Breast
From Chef David Walzog
September 1, 2003
If you want to add some zip to your Labor Day barbecue, Chef David Walzog has some spicy ideas before you fire up the grill.
Walzog, executive chef of The Steakhouse at Monkey Bar in New York joined Good Morning America for a Labor Day barbecue.
Ingredients
Directions
1. Mix all of the ground spiced well in a small bowl and place onto a large plate.
2. Dredge the chicken in corn oil and then into the dry spices.
3. Grill over medium high heat until golden brown.
4. Monitor the cooking and if the exterior becomes brown to quickly move the chicken breasts off to a cooler section of the grill.
Recipe courtesy of David Walzog, executive chef, The Steakhouse at Monkey Bar in New York.
Select another recipe from the list at the left or return to Cookin' with Good Morning America Recipes.
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Marinated Beef Kebabs with Grilled Onion and Zucchini
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Emeril's Baby Back Ribs with Sweet Barbecue Sauce
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Dry-Rubbed Skirt Steak from Mario Batali
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Stuffed Barbecued Chicken With Spicy Pineapple Barbecue Sauce
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Dry-Rubbed Skirt Steak
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Baby Back Ribs with Orange Chipotle Glaze
Grilled Sugar-Dipped Pineapple
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