- 5 teaspoons Hungarian sweet paprika
- 4 teaspoons brown sugar
- 3 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 4 (6-ounce) skinless, boneless chicken breasts
- 2 tablespoons extra-virgin olive oil or melted unsalted butter
- 1 teaspoon barbecue smoke seasoning (such as Hickory Liquid Smoke)
- 1 cup barbecue sauce
- calories 303
- fat 12 g
- satfat 2 g
- monofat 7 g
- polyfat 2 g
- protein 36 g
- carbohydrate 11 g
- fiber 1 g
- cholesterol 94 mg
- iron 2 mg
- sodium 973 mg
- calcium 35 mg
How to Make It
To make rub, place first 5 ingredients in a bowl and combine with your fingers, breaking up lumps in sugar. (You'll need 1 1/2-2 tablespoons rub for this recipe. The excess can be stored in a sealed jar for several weeks.)
Sprinkle rub over chicken on both sides, rubbing into the meat with your fingers. Arrange chicken in a baking dish. Cover with foil, and refrigerate 20 minutes.
To make basting mixture, combine oil and smoke seasoning in a small bowl, stirring with a whisk.
Spread the coals in an even layer to make a single-zone fire. (On a gas grill, you'd simply light the appropriate burner.) Preheat to high. Clean and oil grate.
Arrange chicken diagonal to bars of grate, and grill 4-6 minutes total per side or until browned and thoroughly heated; begin basting chicken after first 2 minutes of cooking, and baste several times. (If you're feeling ambitious, rotate each breast a quarter-turn after the first 2 minutes to create hatch marks.) Insert an instant-read meat thermometer into thick end of breast through the side--the temperature should be about 160°.
Transfer chicken to a platter or plates; serve with barbecue sauce.