Spice-Rubbed Chicken Breasts

Try this deeply flavored seasoning paste on sirloin steak too.

Serves 6 to 8.

2 tablespoons olive oil
2 tablespoons chili powder
1 teaspoon garlic powder
2 teaspoons ground cumin
½ teaspoon black pepper
1 teaspoon ground cinnamon
6 pounds bone-in, skin-on chicken breasts (about 6 to 8), trimmed of excess fat

1. Place the oil, chili powder, garlic powder, cumin, pepper, and cinnamon in a large bowl or in a resealable plastic bag, and mix to combine. Add the chicken breasts and mix well. Cover and refrigerate at least overnight and up to 2 days. (The chicken can be frozen at this point.)

2. Preheat the oven to 450 degrees.

3. Transfer the chicken to an 8 x 12-inch baking pan, place it in the oven, and cook until the chicken is deeply browned and cooked throughout, about 45 minutes. Serve immediately, or cover and refrigerate up to 2 days.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)