If using grill, start by heating grill. If using a grill pan, set on the stovetop and lightly oil.
Optional: For quicker cooking, place chicken breasts between two pieces of parchment paper and use the underside of a saucepan to gently pound the meat into thinner pieces. This can cut cook time in half.
Add chicken to a shallow bowl or dish and top with oil and vinegar, then flip 1-2 times to coat.
Add half of the spices to one side of the breasts and half of the spices to the other side. Mixture will include sea salt, pepper, oregano, basil, paprika, pepper flake, rosemary, and cayenne (optional). Flip a few times to coat.
Let marinate for at least 15 minutes or overnight (covered in the refrigerator // can marinate up to 24 hours). NOTE: You can also poke your chicken with a knife to allow the marinade and spices to more thoroughly infuse the meat with flavor.
Grill chicken on a hot grill or hot grill pan over medium heat until cooked through (to an internal temperature of 165 F — 74 C).
Enjoy as is, or — our preferred method — with tahini dressing, grains, and fresh herbs.
Best when fresh. Store leftover cooked chicken in the refrigerator up to 2-3 days (depending on freshness of chicken). Reheat on the stovetop in a hot skillet until warmed through.
*Feel free to sub chicken breasts with another similar cut of meat — we suspect this spice rub would work well on other types of meat and fish as well.
*Though we haven’t tested it, we suspect a good vegan option would be to sub a block of extra firm tofu cut in half to yield two “steaks” — then proceed with recipe as instructed. This marinade would also work well with cauliflower steaks!
*Inspired by the lovely Eating Bird Food.
*Nutrition information is a rough estimate calculated without optional ingredients.