Makes 8 servings
- 4 chicken breasts
Rub
- 1 tsp cumin
- 1 tbsp ancho chili powder
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 2 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp onion powder
- 1/2 tsp black pepper
Saucing
- 1 cup favorite barbecue sauce
- If desired, place the chicken pieces in a brine of 1 cup kosher salt dissolved in 1 gallon water. Brine the pieces about 3 hours in the refrigerator.
- Rinse the chicken pieces well under cold water and pat dry. In a small bowl, combine all the rub ingredients and mix well. Sprinkle and rub about 2 tbsp of the rub all over both sides of the chicken pieces. Place the chicken in the refrigerator for at least 1 hour. Remove 20 minutes before grilling.
- Preheat the grill to medium-high heat. Oil the grates well. Place the chicken pieces skin side down on the grill first. Grill about 10-12 minutes, watching carefully for flare-ups, until the pieces remove easily from the grill.
- Turn over and continue cooking until the chicken is cooked through, about 15 minutes or more for larger, thicker chicken.
- If desired, brush the chicken with your favorite barbecue sauce and continue cooking so the sauce sets in. Remove from the grill and serve.
