Thursday, May 12, 2005

Cocoa-Chili-Rubbed Chicken

Cocoa-Chili-Rubbed Chicken (Adapted from Fine Living)

1 tablespoon chili powder
2 teaspoons cocoa powder
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon granulated sugar
1/2 teaspoon salt
2 tablespoons olive oil, divided
4 boneless/skinless chicken breast halves

Preheat oven to 375

In a small bowl, toss together chili powder, cocoa, oregano, thyme, sugar and salt.

In a large oven-safe skillet, heat 1 1/2 tablespoons oil over medium. Brush chicken breasts with remaining oil and rub each generously with the spice mixture on both sides. Place the chicken into the skillet and sear on both sides. Place the skillet into the oven and bake until the chicken has cooked through, about 10 to 12 minutes.

Makes 4 servings.

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  1. What kind of cocoa powder did you use for this recipe?

  2. Hey Tracy - I just used natural cocoa , but I would imagine Dutch would work as well.

  3. I made this for dinner this week, serving it with a lemon-dressed red potato and avocado salad. I love meals that are simple and satisfying. That this comes together in 30 minutes is a bonus. Thank you for sharing.

  4. Dolores - Thanks for the feedback! I'm glad you liked the dish.