Sixteen Spice Chicken Mesa Grill
Transform your backyard grilling game with the bold and aromatic flavors of Sixteen Spice Chicken Mesa Grill. This crowd-pleasing recipe features a robust sixteen-spice rub, combining earthy cumin, fragrant coriander, warm cinnamon, and a kick of cayenne for a perfect balance of heat and complexity. The spice blend is massaged into juicy, bone-in chicken pieces and grilled to perfection using a two-zone heat method, ensuring crispy golden skin and tender, flavorful meat. Ideal for a summer barbecue or an elevated weeknight dinner, this dish is a surefire way to impress your guests. Serve alongside grilled vegetables, roasted sweet potatoes, or a crisp green salad for a complete, mouthwatering meal. With simple preparation and restaurant-quality results, this recipe will quickly become a staple in your grilling repertoire.
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Recipe Information
Ingredients
- 2 tablespoons paprika
- 1.5 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground fennel
- 1 teaspoon cayenne pepper
- 1 tablespoon chili powder
- 1 teaspoon ground mustard
- 1 teaspoon ground allspice
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1.5 tablespoons light brown sugar
- 2 tablespoons olive oil
- 4 pounds bone-in, skin-on chicken pieces (such as thighs, drumsticks, or breasts)
Instructions
In a small bowl, combine the paprika, ground cumin, ground coriander, ground fennel, cayenne pepper, chili powder, ground mustard, ground allspice, ground cinnamon, ground ginger, ground nutmeg, kosher salt, black pepper, and brown sugar. Stir thoroughly to create the 16-spice rub.
Rub the chicken pieces on all sides with olive oil to help the spice mixture adhere, then generously coat them with the 16-spice rub. Press the spices firmly into the chicken for maximum flavor.
Cover the spiced chicken with plastic wrap and allow it to rest in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor.
Preheat your grill to medium-high heat (about 375-400°F). If using a gas grill, set up a two-zone heat system by leaving one section of the grill unlit.
Place the chicken skin-side down over direct heat. Cook for 5-7 minutes, or until the skin is crisp and golden brown. Watch carefully to prevent burning.
Move the chicken to indirect heat, skin-side up, and close the grill lid. Continue cooking for 25-30 minutes, turning occasionally, until the internal temperature of the chicken reaches 165°F.
Remove the chicken from the grill and allow it to rest for 5-10 minutes to retain its juiciness.
Serve hot with your favorite side dishes, such as grilled vegetables, roasted sweet potatoes, or a fresh salad.
Nutrition Facts
Calories |
4406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.5 g | 406% | |
| Saturated Fat | 83.1 g | 415% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 2628 mg | 114% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 21.0 g | ||
| Protein | 332.9 g | 666% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 496 mg | 38% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 4259 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
