We bought this Coffee and Spice rub at Williams and Sonoma outlet store and tried it on Steak and fish but it just couldn’t find the right fit. For some reason the combination of this with chicken did not appeal to me so I never went there, but my wife did the other night and we both enjoyed it very much. So yesterday after returning home from Wholefoods with some air chilled chicken breasts I grab one and rubbed it with the Coffee rub, wrapped it and left in frig overnight. I decided that I would use some of the Raspberry BBQ sauce as a last minute glaze and the combo was very good. Juicy, Tender, Melt in our mouth. This got the two heads bobbing approval from Lyn and I.
- 1 boneless Chicken breast
- Coffee and spice rub
- Raspberry BBQ sauce (I had left over from the Rib Eye steak in the frig)
Liberally rub the chicken breast with the coffee rub, wrap and refrigerate. I refrigerated overnight but I think at least 3 hours would work.
Preheat and prepare the grill, I like to rub some olive oil on the grates to help with sticking
Place chicken breast on grill and grill for 4-5 minutes flip and repeat.
Brush on raspberry sauce and grill sauce side down for 1 to 1.5 minutes
Brush on remaining sauce and flip cook about 1 minute.
Note: each grill is different so you will have to determine the length for doneness.
Remove from grill and left sit loosely covered with tin foil for 8 minutes.
Slice and serve.