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Prep 15min
Total40min
Servings4
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Ingredients
Rub
2
tablespoons packed dark brown sugar
1 1/2
teaspoons salt
1 1/2
teaspoons ground coriander
1 1/2
teaspoons ground allspice
3/4
teaspoon ground cinnamon
1/2
teaspoon ground cumin
1/4
teaspoon ground red pepper (cayenne)
4
boneless skinless chicken breasts
2
tablespoons vegetable oil
Glaze
1/2
cup pineapple juice
1/4
cup real maple syrup
1
tablespoon lemon juice
2
tablespoons butter
2
teaspoons Dijon mustard
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Steps
1
In 9-inch pie plate, mix brown sugar, salt, coriander, allspice, cinnamon, cumin and red pepper; set aside.
2
Place chicken between pieces of plastic wrap or waxed paper. Use flat side of a meat mallet, pounder or rolling pin to gently pound each chicken piece to 1/4-inch thickness.
3
Drizzle oil over chicken and work it in with your hands. Place one piece of chicken in spice mixture and turn over to make sure all surfaces are coated with thin layer of spices. Place chicken on plate. Repeat with remaining chicken.
4
In 1-quart saucepan, heat all glaze ingredients to boiling over medium heat. Cook uncovered about 10 minutes, stirring occasionally, until thickened and syrupy and reduced to 1/2 cup. Remove from heat. Remove 2 tablespoons glaze to brush over chicken.
5
Spray grill rack with cooking spray or brush with oil. Heat coals or gas grill for medium-high heat. (To test heat for cooking, place your hand, palm side down, about 1 inch from grill rack. Count “one-one thousand, two-one thousand, three-one thousand.” When you have to remove your hand at “three,” you have reached medium-high heat and are ready to cook.) Grill chicken uncovered 4 to 5 minutes per side or until juice of chicken is clear when center of thickest part is cut (170°F).
6
When chicken is almost cooked through, brush with the reserved 2 tablespoons glaze. Grill 1 minute longer. Remove chicken from grill and drizzle with the remaining glaze.
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Why it Works: Grilling Heat
Grilling may be one of the most exciting activities of summer, but it can also be the most frustrating. The intense heat of the grill and its unpredictability (especially charcoal grills) can mean burning the outside of your food before the inside even gets warm. One of the best secrets to avoiding this problem is called “two-stage grilling.” In a charcoal grill this means filling half of your grill with your normal amount of charcoal but placing only a single charcoal layer on the other half. Food can then be started on the hot side and moved to the less intense side to finish cooking. The same effect can be achieved by using the racks that some gas grills have on their lids. This method guarantees an even cook and a successful barbecue.
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