I am a fan of nearly any kind of barbeque sauce, rub or preparation. The acidity of this barbeque sauce gives it a very nice tang and it combines well with the heat of the chili powder and cayenne pepper. It’s good on chicken, but can also be used with ribs if you prefer as the acidity cuts the fattiness of the ribs quite nicely.
4 SERVINGS
- 1¼ cups cider vinegar
- 4 teaspoons chili powder
- 2½ teaspoons salt
- 1½ teaspoons sugar
- 1 teaspoon cayenne pepper
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- ½ teaspoon ground cumin
- 4 skinless boneless chicken breast halves
Prepare barbecue (medium-high heat) pr preheat broiler. Whisk first 9 ingredients in small bowl to blend. Arrange chicken in shallow glass dish. Spoon ¼ cup sauce over; turn to coat evenly. Let stand at least 10 minutes and up to 30 minutes, turning chicken occasionally.
Grill chicken until just cooked through, basting occasionally with another ¼ cup sauce, about 5 minutes per side. Serve with remaining sauce.
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