Summer is perfect for grilling! This quick marinade makes flavorful, juicy chicken ready for the grill in less than 30 minutes. Serve with homemade potato salad and grilled vegetables for a great summmertime dinner in less than an hour.

Ingredients:

• 2 tablespoons onion powder
• 1 tablespoon garlic powder
• 1 1/2 tablespoons chili powder
• 1 1/3 tablespoon sweet paprika
• 1/4 teaspoon ground cumin
• 1/2 tablespoon crushed coriander seed
• 1 3/4 teaspoons salt
• 1 teaspoon black pepper or 1/3 teaspoon crushed black peppercorns
• 3 teapoons liquid smoke
• 1/3 cup olive or peanut oil
• 6 chicken breast pieces with ribs
• 1 zipper-style plastic bag, one-gallon sized

Step by Step:

• Open one gallon size zipper style plastic bag.
• Add spices: onion, garlic and chili powders, paprika, ground cumin, crushed coriander seed, black pepper (or crushed black peppercorns) and salt; mix together in plastic bag until well combined.
• Add 3 teapoons liquid smoke to spice mixture and drizzle with olive or peanut oil.
• Knead mixture through plastic until thoroughly mixed, about 2 minutes.
• Remove chicken from refrigerator and rinse under cold water, patting dry with paper towels.If chicken breasts are large, cut in half with chef's knife or butcher knife so that pieces are uniform
• Place chicken into zipper style plastic bag. Seal zippered bag and thoroughly toss chicken in marinade until it covers all pieces.
• Push air out of the bag and seal, placing into a bowl in the refrigerator (in case bag leaks) and allowing to rest for 15-20 minutes.

• Clean rack and turn grill to high, closing cover until grill is hot.
• Prepare clean grill rack by oiling lightly or by removing rack with potholders, moving away from fire and spraying with nonstick spray.
• Remove chicken from bag and place onto grill breast side down, allowing chicken to sear on both sides over high heat, about 4 minutes per side.
• Turn off one burner and transfer seared chicken to this side of grill, cooking over indirect heat and turning often, about 18-20 minutes or until internal temperature reaches 165 F.

Yield: 6 servings.

Recipe courtesy of "Cooking for Pleasure" by Jeanine Harsen.