Victory Chicken
From Indoor Grilling by Steven Raichlen
Steven Raichlen beat the Iron Chef on television with this recipe.

  • 4 boneless, skinless chicken breast halves, trimmed
  • 2 tablespoons barbecue rub, recipe follows
  • 2 tablespoons unsalted butter
  • 1 teaspoon liquid smoke, optional
  • 3/4 to 1 cup barbecue sauce
    Basic Barbecue Rub

  • 3 tablespoons each: sweet paprika, light or dark brown sugar
  • 1 1/2 tablespoons freshly ground pepper
  • 1 tablespoon each: garlic salt, onion salt, celery salt
  • 1 teaspoon each: ground cumin, dried oregano

  • Whisk all ingredients together in a small mixing bowl; break up any lumps in the brown sugar with your fingers. Store, covered, in an airtight jar away from heat or light up to 6 months.

    1. Heat the grill pan over medium heat. Sprinkle the chicken breasts with the rub mixture on both sides, rubbing it onto the meat with your fingertips. Cover; refrigerate 20 minutes.

    2. Meanwhile, melt butter in a small saucepan over medium heat. Remove from heat; stir in liquid smoke, if using.

    3. Arrange the chicken breasts on the grill on a diagonal to the ridges. Cook 2 minutes; baste with butter mixture. Turn chicken; cook 2 minutes. Baste. Cook chicken, turning as needed, until an instant-read thermometer inserted into the thick part of the breast registers 160 degrees, about 8 minutes.

    Transfer chicken to a platter. Brush with any remaining butter; serve with barbecue sauce.

    Preparation time: 10 minutes. 
    Chilling time: 20 minutes. 
    Cooking time: 8 minutes. 
    Yield: 4 servings


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