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
|
