Holy cow I'm in heaven. I just registered recently, hoping to find, well, just this – some like-minded healthy grilling fanatics. I used to do bodybuilding until recently, and the whole "clean eating" thing is now pretty much a habit, but my point is that I got into grilling because of bodybuilding – I guess George Foreman was right talking about a "lean, mean, grilling machine" haha.

So anyway, I figured I should start contributing rather than lurking. So I thought I'd share my favorite "©lean specialty" – I call it Hell's Chicken...you'll see why!

Here's what you'll need:

4 chicken breasts
1/3 cup fresh grated ginger
1/4 cup chopped habañeros
1/4 cup chopped jalapeños
2 tbsp fresh-squeezed lime juice
salt to taste (hey, everyone's different – I hardly use any)
paprika

..and here's what you do:

Mix everything but the chicken and the paprika in a bowl, then roll the chicken in it and let it mini-marinade for no more than 15 minutes. (More than that and the lime juice starts eating away at the muscle fibers, so the meat becomes too tender to grill.) Then heat up the grill on very high, roll the chicken in the paprika, and toss it on the grill. You want the outside to crisp up and almost burn (well, not burn) and the inside to remain so tender it's almost rare.

And there you have it. Hell's Chicken – it's so intensely hot and turns out kinda red from all the seasoning that you wouldn't be able to think of a better name

I usually serve it with a whole lotta grilled red, orange and yellow bell peppers, which totally look like "flames" when you plate them next to the Hell's Chicken.

Let me know what you think

That sounds awesome. I grill alot of chicken breasts this sounds like one I'll have to try.

This would be dinner for 1 at my house. None of my friends, family or wife enjoy hot food enough to really chow down on this. They all say they enjoy spicy food but to them it usually means spicy italian sausage is their upper eschelon of tolerance.

Sounds good though.

I'm game! Though "hot" is not my thing, an occasional inferno satiates me for a bit, and this one looks great! I think I'll try it on my wings.....

Mike

Great recipe!

I also did some BB as recent as two years ago...

Something that should be noted that whatever the meat, the more browning equals more carbs and calories...In the grand scheme of things, it's not all that much...Still streaming is the best way followed by baking...

Haha those guys are in the minor leagues. Only big boys and girls play with Hell's Chicken. (BTW, I forgot to mention, the name's a play on Hell's Kitchen. What can I say, I'm a sucker for puns. )

True in general, but it does require that there are carbs in the food to begin with. (Sugars, to be specific -- browning is simply caramelization of a food's natural sugars.) But chicken (like all meat), as we all know, has no carbs at all. In that case, browning is really charring -- a carbon, not sugar, reaction. And if you're concerned about the minuscule amounts of sugar in the bell peppers, they're high enough in fiber that they'd slow digestion enough so sugar won't have a tangible impact on insulin levels. (Which, as we know, is the real mechanism of carbs' "badness".)