Seattle coffee Rubbed Chicken Breast with Spicy Carolina vinegar Sauce
As part of our 4th of July celebration, we bring you Seattle coffee Rubbed Chicken Breast with Spicy Carolina vinegar Sauce. This dish combines flavors from the northwest, southwest and southeast all in one. Carolina barbecue is famous for its vinegar based sauces. Seattle is famous for coffee. And, the cumin and chili flavors are found in the southwest. Together, this dish says America from coast to coast. Serve it with a nice fresh fruit salsa or a tomato relish, and, you’ve got a tasty dish on your hand. Or, make it part of a buffet. Your guests will love it.
Some people may stick to the stereotype that American celebrations have to have Beef as their central dish. But, that is not true. Beef was the number one meat in the US. But, as of 2018, we are producing 10 to 15% more chicken than beef. And, if you ask any southern barbecue aficionado, Barbecue chicken is a fan favorite. So, Seattle coffee Rubbed Chicken Breast is truly in line with the American diet. Plus, it is healthier for you. If we want to see America continue as a powerhouse, we should all be eating a healthier diet. That means more vegetables and less starches and meats. If you still want beef, check out this coffee rubbed hanger steak recipe.
But, if you are going to be drinking beer on a sunny afternoon, you should have something a little lighter, that won’t slow you down. Our dish has a heavy flavor. But, sits lighter in your stomach. The meat is lighter, the sauce is lighter, but the flavor is larger.
Seattle coffee Rubbed Chicken Breast with Spicy Carolina vinegar Sauce
Ingredients
- 2 Lb Boneless, skinless chicken breast
- 3/4 cup Dry coffee rub Equal parts: fine ground coffee, cocoa powder, cumin, cinnamon, chili powder, coriander powder
- Salt and pepper to taste
- 1 cup cider vinegar
- 1/2 cup barbecue sauce
- 1 tsp mixed peppercorns
- 1/2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1 tsp crushed red chili
- 1/2 tsp hot sauce
Instructions
- Rub the chicken breasts with dry rub, salt, and pepper. Refrigerate for at least 2 hours, preferably 4 or overnight. This lets the flavor seep in.
- Make the vinegar sauce by whisking all ingredients together.
- Preheat a grille to high temperature on one side. Set the other to low temp. Mark the chicken on the grille. Then put on the lower temperature side and allow to cook through. Time will vary depending on the thickness of the chicken. You want an internal temperature of 165 degrees measure with a meat thermometer.
- When it is almost done, brush some of the sauce on the chicken and let it lacquer the chicken.
- Remove from the grille and serve with more sauce on the side. If the chicken breasts are large, let them rest a few minutes and slice before serving.