Barbecue Dry Rub Chicken



Select ingredients:
1/4 cup granulated maple sugar
1/4 cup packed brown sugar
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons ground mustard
2 tablespoons onion powder
2 teaspoons garlic powder
1 teaspoon chili powder
1 tablespoon paprika
1 teaspoon lemon pepper
1 teaspoon ground nutmeg
3-4 pounds boneless skinless chicken breasts
1 cup apple cider


In a bowl mix together the spices and sugars.
Place one chicken breast at a time, into a large Ziploc bag. Use a small wooden rolling pin or meat tenderizer to flatten the chicken breasts slightly. Making them even for cooking.
Place the chicken breasts on a large platter or into a disposable aluminum pan lined with parchment paper. Spoon over the dry rub onto both sides of each chicken breast. Use tongs to turn the breasts. Cover with plastic wrap and refrigerate for a minimum of 1 hour.
Grill on medium to high heat. Turning only once. Cook on both sides about 5-6 minutes, until the chicken is no longer pink in the center. Pour the apple cider over the chicken pieces during the cooking process. This will caramelize as it cooks and help moisten the chicken. Let the chicken rest about 5 minutes before slicing.