Step 1 If you’re using boneless, skinless chicken breasts and they’re large—about 8 ounces or more—slice them in half horizontally first to prevent them from becoming too large once pounded. Place each chicken breast (or half) in a 1-gallon zip-lock bag, then use a meat mallet to pound it to an even ½-inch thickness. If you’re using chicken tenderloins, simply press them to an even ½-inch thickness with the palm of your hand.
Step 2 In a small bowl, mix together the salt, smoked paprika, oregano, garlic powder, onion powder, dry mustard, thyme, sugar, and cayenne pepper.
Step 3 Sprinkle the chicken evenly with the spice rub. Heat the oil in a large cast iron or nonstick skillet over medium-high heat. When the oil begins to shimmer, place the chicken in the pan and cook, uncovered, for 2 to 3 minutes, until the seasoning darkens. Flip the chicken and cook for another 2 to 3 minutes, or until cooked through.
Step 4 Preheat the grill to medium-high heat and oil the grates. Meanwhile, in a large bowl, combine the oil and spice rub; whisk to combine. Add the chicken, and using tongs, toss until the chicken is evenly coated. Grill, covered, for 2 to 3 minutes per side, or until darkened and cooked through.
Step 5 In a large bowl, combine the oil and spice rub; whisk to combine. Add the chicken, and using tongs, toss until the chicken is evenly coated. Heat the grill pan over medium-high heat until hot. Place the chicken in the pan and cook, uncovered, for 2 to 3 minutes per side, or until darkened and cooked through.
