Tropical-Spiced Grilled Chicken Breast

Name: Tropical-Spiced Grilled Chicken Breast
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 large boneless skinless chicken breasts, rinsed, and patted dry; 2 Tbs. vegetable or olive oil; 2 cloves garlic, minced; For the rub:; 2 Tbs. dark brown sugar; 2 tsp. salt; 1 tsp. black pepper; 1 tsp. ground coriander; 1 tsp. dried thyme; 1/2 tsp. paprika; 1/2 tsp. onion powder; 1/2 tsp. ground allspice; 1/2 tsp. ground cinnamon; For the sauce:; 1/4 cup salted butter; 1/3 cup dark rum; 1/3 cup packed dark brown sugar; 8 oz. can crush pineapple bits with juice; 1 Tbs. Worcestershire sauce; 1 tsp. red pepper flakes; For the garnish:; 1 pineapple, peeled, cored, cut in 1” thick slices; 2 scallions (green onions), chopped for garnish

Rick M @RickM_PTC

PTC, GA.

This tropical sauce (with mild heat) and dry rub ingredients, gives this grilled dish a unique “island” flavor and is an alternative to BBQ sauce, Italian dressing, or a bottle of marinate. Thick chicken breasts can be cooked without pounding the meat down (for even cooking) … by grilling. You simply adjust the temperature on one side of the grill to accommodate the uneven thickness of the meat. Recommended internal temp is ~155-160˚.

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Ingredients

30 mins

4 servings

4large boneless skinless chicken breasts, rinsed, and patted dry
2 Tbs.vegetable or olive oil
2 clovesgarlic, minced
For the rub:
2 Tbs.dark brown sugar
2 tsp.salt
1 tsp.black pepper
1 tsp.ground coriander
1 tsp.dried thyme
1/2 tsp.paprika
1/2 tsp.onion powder
1/2 tsp.ground allspice
1/2 tsp.ground cinnamon
For the sauce:
1/4 cupsalted butter
1/3 cupdark rum
1/3 cuppacked dark brown sugar
8 oz.can crush pineapple bits with juice
1 Tbs.Worcestershire sauce
1 tsp.red pepper flakes
For the garnish:
1pineapple, peeled, cored, cut in 1” thick slices
2scallions (green onions), chopped for garnish

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Steps

30 mins

1

Place chicken breasts on a platter with raised sides and cover the breasts with oil. Rub both sides with garlic. In a small bowl, mix the dry rub ingredients with a spoon. Dust both sides of the chicken breasts and gently rub the spices against the meat. Lightly cover the chicken with a towel and refrigerate for at least 1 hour.
2

In a small saucepan, add the butter, rum, brown sugar, can of pineapple bits (with juice), and Worcestershire sauce. Add a dash of red pepper flakes. Bring to a mild boil over medium-high heat and continue to stir and heat for 10-15 minutes. Remove from heat and allow this to cool and thicken for 30 minutes.
3

Prepare outdoor grill. One side of the grill should be high, other side medium. Clean the grates with a wire brush and coat well with vegetable oil using a balled paper towel or aluminum foil.
4

Adjust the high heat side down to “medium,” with the other grilling surface to “low.” Place the “thickest” part of the breast over the “medium” heat side of the grill on a 45˚ angle to the grate. [Facing 10 on a clock]
5

Grill for 5 minutes (if more than 1” thick). Turn the chicken over and grill for another 4-5 minutes in the same direction or position.
6

Turn the chicken over once again (this time facing 2 on a clock). Medium heat on the thicker side of the meat. This may require adjusting the flame on a gas grill or moving the grate around on a charcoal grill.
7

Brush the sauce over the chicken breasts very thick and grill for 2 minutes. Turn the breasts over, keeping within the same direction and brush more sauce on top. Grill for another 2 minutes. Place the chicken on a serving platter and add more sauce. Set aside.
8

Place the pineapple slices on the grill and cook on both sides for 4 minutes using the sauce. When done, place the slices on a small plate and move them to a cutting board. Slice up the rings into 1” pieces.
9

Place the chicken breasts on individual plates, add the pineapple pieces, and top this with chopped scallions. Serve with your favorite rice mixture. [Pictured, black beans and rice]