LIME- AND CHILI-RUBBED CHICKEN BREASTS

from Alicia Steele
     2 tsp. chili powder
     2 tsp. packed brown sugar
     2 tsp. grated lime peel
     1/2 tsp. salt
     1/4 tsp. garlic powder
     1/8 tsp. ground red pepper (cayenne)
     4 boneless skinless chicken breasts (about 1 1/4 lb.)
     2 tsp. olive or canola oil
Heat gas or charcoal grill.  In small bowl, mix chili powder, brown sugar, lime peel, salt, garlic powder and ground red pepper.  Rub both sides of chicken with oil, then with spice mixture.

Place chicken on grill over medium heat.  Cover grill; cook 10-15 minutes, turning once or twice, until juice of chicken is clear when center of thickest part is cut (170 F).

Tip: refrigerating the "rubbed" chicken 20 to 30 minutes before grilling really enhances the flavor.

To bake the chicken: place the rubbed chicken in a foil-lined shallow baking pan and bake at 375 F for 25-30 minutes.