This week I will be featuring a couple of recipes from Steven Raichlen’s BBQ USA cookbook. I happen to catch his show the other day on the PBS channel and remembered I have his cookbook.
Spiced Pineapple-Glazed Chicken
For the Rub:
1 tablespoon brown sugar
1 1/2 teaspoons coarse salt
1 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 to 1/2 teaspoon cayenne pepper
For the Chicken:
4 boneless, skinless chicken breasts
1 to 1 1/2 tablespoons Asian (dark) sesame oil
2 cloves garlic, minced
1 scallion, green and white parts finely chopped
1 tablespoon fresh ginger peeled and minced
For the Pineapple-Rum glaze:
4 tablespoons (1/2 stick) salted butter
1/4 cup firmly packed brown sugar
1/4 cup dark rum
1/4 cup pineapple juice
Make the rub. Place all the ingredients in a small bowl and mix well by using your fingers.
Place the chicken in a baking dish and drizzle with enough sesame oil to coat, rubbing all sides. Sprinkle with the rub followed by the scallion, ginger and garlic. Patting down the seasonings onto the chicken. Place the chicken in the refrigerator for 1 hour.
Make the pineapple-rum glaze by placing the ingredients in a heavy sauce pan over high heat. Let the glaze come to a boil. Let it boil for 5 to 8 minutes or until syrupy. Set aside.
Place the chicken on a hot grill. Brown each side then brush generously with the glaze. Cooking time depends on the thickness of the chicken. It should feel firm to the touch. Serve with any left over glaze.