Ingredients:
• 4 boneless, skinless chicken breasts
• 2 tbsp Sweet or Heat Fusion Dust seasoning
• 1 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tbsp olive oil
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• Lime wedges (optional for serving)
Instructions:
1. Prepare the Chicken:
• In a small bowl, combine Sweet or Heat Fusion Dust, brown sugar, garlic powder, onion powder, olive oil, salt, and pepper.
• Rub the mixture all over the chicken breasts, ensuring they are fully coated.
• Let the chicken sit for about 15-20 minutes to allow the seasoning to penetrate the meat.
2. Prepare the Charcoal Grill:
• Set up your charcoal grill for indirect heat by placing the coals on one side of the grill, leaving the other side cooler.
• Once the coals are white-hot and the grill reaches around 350°F (177°C), you’re ready to cook.
3. Grill the Chicken:
• Place the seasoned chicken breasts on the cooler side of the grill (indirect heat).
• Cover the grill and let the chicken cook for about 20-25 minutes, turning once halfway through. You want to achieve an internal temperature of 165°F (75°C).
4. Char and Shred:
• Once the chicken is nearly cooked, move the breasts over to the hotter side of the grill for a quick sear to get a nice char on the outside. Grill for about 1-2 minutes per side, until they have a nice caramelized color from the brown sugar.
• Remove the chicken from the grill and let it rest for 5 minutes.
• Shred the chicken using two forks.
5. Finish and Serve:
• Toss the shredded chicken with the chopped cilantro, allowing the fresh herbs to blend with the sweet and smoky flavor.
• Squeeze lime over the top for an optional citrusy twist.
Serve With:
• Serve the shredded chicken on tacos, sandwiches, or as a topping for salads.
This grilled chicken will have the perfect balance of sweet, smoky, and savory flavors with a fresh cilantro kick. Enjoy!
