ISLAND SPICED, PINEAPPLE GLAZED GRILLED CHICKEN BREASTS

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ISLAND-SPICED, PINEAPPLE GLAZED GRILLED CHICKEN BREASTS

Here’s a twist on tradional American barbecued chicken.
The seasoning is a rub similar to Jamaica’s jerk, and the “sauce” is a rum and pineapple glaze.

SERVES 4

FOR THE RUB AND CHICKEN
1 tbsp packed dark brown sugar
1 1/2 tsp kosher salt
1 tsp ground coriander
1/2 tsp freshly ground black pepper
1/2 tsp dried thyme
1/2 tsp onion powder
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp cayenne
4 boneless skinless chicken breast halves( 6 to 8 oz. each), trimmed, rinsed, and patted dry
1 1/2 tbsp vegetable oil, plus more for the grill
2 cloves garlic, minced
2 scallions (white and green parts), minced

FOR THE PINEAPPLE SAUCE

1/4 cup salted butter
1/4 cup packed dark brown sugar
1/4 cu dark rum
1/4 cup pineapple juice

MAKE THE RUB AND PREPARE THE CHICKEN

Combine the brown sugar, salt, coriander, pepper ,thyme, onion powder, alspice, cinnamon and cayenne
in a small bowl and stir to mix. Set the breasts in a baking dish and drizzle with the oil rubbing
it over the meat on both sides. Sprinkle the rub, garlic, and scallions on both sides of the chicken,
patting the seasonings into the meat with your fingers. Refrigerate for one hour while you make the glazed
and prepare the grill.

MAKE THE GLAZE

Combine the butter, brown sugar, rum, and pineapple juice in a heavy saucepan. Boil until syrupy, 7 to 10 minutes
over medium- high heat. Don’t worry if the mixtures starts t
separate. Whisk it vigorously to combine.
GRILL THE CHICKEN

Heat a gas grill to high or prepare a hot chrcoal fire.Scrub and oil the grill grate.
Arrange the chicken breasts on the grill at a 45- degree angle to the bars of the grate. Grill until the
chicken has grill marks, about 2 minutes, and then rotate the breasts 90 degrees (to get the crosshatch of
grill marks) and continue grilling for 2 to 4 minutes. Flip the chicken breasts and generously brush the cooked
tops with glaze.
Cook the second side the same way, for 4 to 6 minutes. Flip the chicken breasts again, brush with the glaze
, and grill until the breasts are firm to the touch, another 1 to 2 minutes. Transfer the breasts to a platter.
Serve at once, drizzled with any remaining glaze.

 

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