Dry Rubbed Grilled Chicken

We decided to have grilled chicken with vegetable skewers tonight. Here's the recipe I used.

Ingredients:

• 4 (6-ounce) boneless, skinless chicken breasts
• 2 tablespoons brown sugar
• 2 teaspoons ground coriander
• 1 ½ teaspoons mustard powder
• 1 ½ teaspoons kosher salt
• ¼ teaspoon cayenne 
• 1 teaspoon balsamic vinegar
     
• Grilled veggies cut in 1.5” slices:
• bell pepper
• onion
• grape tomatoes
• radish slices (optional)
• carrot slices (optional)

Instructions:

1. Pound chicken breasts flat between  plastic wrap, evening to a thickness of about 1/2 inch.
2. In a small bowl, mix brown sugar and all spices ti make the dry rub.
3. Place chicken breasts in a bowl, and rub them well with dry rub.
4. Sprinkle chicken with balsamic vinegar.
5. Option - Cover and refrigerate 1 to 2 hours. 
6. Every so often, flip chicken pieces and dredge in accumulated juices.
   (Let chicken come to room temperature while heating the grill._
7. Place slices of veggies on skewers
8. Grill veggies skewers, turning, until peppers and onions soften. Move to edge of grill, and let stay warm.
9. Place chicken on the hot grill. 
10. Cook until the grill side is browned and chicken is about half cooked, 3 to 5 minutes. 
11. Flip breasts and grill the other side until cooked through, 3 to 5 minutes more.
12. Serve with grilled veggies and potato salad.

Carole's Notes:

We were a smidge late getting started, so the chicken sat in its dry run for only 1/2 hour or so.
We thought it was tasty, especially with potato salad and piña coladas.

The dry rub recipe was lightly adapted from http://cooking.nytimes.com/recipes/1017490-sweet-and-spicy-grilled-chicken-breasts