This post is sponsored by Foster Farms® – thank you for supporting the companies that support this site!
We love chicken at our house and all of us could happily eat it multiple times each week with no complaints. Flavorful, yet mild, it works in so many recipes – soups, salads, casseroles, baked, grilled, roasted – that it’s definitely the backbone of our family’s menu.
And the brand of chicken I’ve chosen to buy almost exclusively for many years is Foster Farms®, so you can imagine that when I was asked to create a recipe using their new line of Simple Raised and Organic options, I jumped at it.
I have been loyal to Foster Farms® regular Fresh & Natural chicken because I knew a few things about it: it’s as local as we can get without driving to a farm, it’s family-owned and has been around since 1939, it’s American Humane Certified, and it doesn’t have any sodium-type “plumping” solution added.
And now Foster Farms® is introducing two more options in addition to their regular fresh chicken- Simply Raised and Organic:
- Simply Raised- in addition to the same attributes as Fresh & Natural, this chicken is raised on 100% vegetarian feed and has no antibiotics administered, ever.
- Organic- carrying the same attributes as the other lines, the organic chicken is also free-range, raised on organic land, and carries the USDA Certified Organic label.
Chipotle Spice Rubbed Grilled Chicken
When warm weather hits, our favorite way to cook chicken is to grill it with a good spice rub. I love to grill a lot at once and refrigerate the leftovers to make salads. The smokey-grilled flavor on salads just can’t be beat.
So I set out to create a homemade version of my favorite chipotle-chili spice blend to make a spicy grilled chicken to top a southwestern salad filled with beans, corn, and topped with the best guacamole.
This spice rub turned out SO good! You will have rub left over (unless you cook a LOT of chicken), which is great since it makes a wonderful spice for roasted or grilled potatoes and vegetables, too, adding just a bit of heat.
The main ingredient is dried, ground chipotle peppers, (affiliate link) and the remaining rub ingredients are pantry staples: kosher salt, paprika, black pepper, dried rosemary and thyme, and garlic and onion powders.
I’m constantly amazed how taking a few minutes to mix some spices together and rub them onto chicken 30 minutes to 1 hour before grilling is all that’s needed to create a restaurant-worthy dish. It’s truly a flavor game-changer.
If using boneless chicken, you’ll only need to grill about 5 minutes on each side, checking larger pieces for doneness as needed. Pieces of chicken with bones will take longer, and will need some time over indirect heat to cook without burning the outside. We mainly stick with boneless breasts and thighs for grilling because we find it easier.
While the chicken is amazing on it’s own, using it for this mouthwatering salad turns it into a one-dish dinner! Making a southwestern-style salad with pantry frozen corn and black beans is just as easy as making the chicken.
Click the arrow for the printable recipe!
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