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SPICY COFFEE RUBBED BBQ CHICKEN

Category
Chicken

 

INGREDIENTS

  • 5 boneless, skinless chicken breasts
  • 1 tbls SHASHEMANE EL GRINGO RING STINGER
  • 2 tbls SHASHEMANE TUMBULGUM DRY MEAT RUB
  • HONEY MUSTARD DIPPING SAUCE
  • 100ml Dijon mustard
  • 3 tbls Ironbark honey
  • 10 gm gnd Wattleseed

 

METHOD

  1. Add the SHASHEMANE EL GRINGO RING STINGER and SHASHEMANE TUMBULGUM DRY MEAT RUB in a bowl and mix together.Add the Chicken breasts and press to evenly coat the breasts.Let sit for an hour.
  2. Preheat BBQ
  3. Oil the BBQ, add the Chicken breast and grill on medium heat for 8 mins per side, or until juices run clear.
  4. HONEY MUSTARD DIPPING SAUCE
  5. Mix the three ingredients together until smooth and dip your chicken in it.
  6. Serve with Corn on the cob and Garden Salad