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.