For the POM Barbecue Sauce: In a medium bowl, combine the ketchup, brown sugar, apple cider vinegar, smoked paprika, liquid smoke, POM Juice, mustard powder, garlic powder, and onion powder. Set aside half the mixture to use another time.
For the Smoky Coffee Rub: In a small bowl, mix the garlic powder, smoked paprika, instant coffee, brown sugar, pepper, salt, and onion powder. Coat the chicken generously with the mixture.
Heat a grill or grill pan over medium-high heat and coat with a thin layer of oil.
Place the chicken on the grill or pan in a single layer and don’t overcrowd – do this in batches as needed. Grill until the edges of the chicken become white and opaque, then flip. The chicken should release easily from the pan. Brush the top side of the chicken with the POM Barbecue Sauce. Once the bottom releases easily, flip it again. Brush the remaining side with the barbecue sauce. Use a meat thermometer to test if the chicken is fully cooked – it should read 165°F.
Ingredients
POM Barbecue Sauce:
1 cup ketchup
¼ cup brown sugar
3 tablespoons apple cider vinegar
2 tablespoons smoked paprika
1 teaspoon liquid smoke
5 tablespoons POM Wonderful Pomegranate Cherry 100% Juice
2 teaspoons mustard powder
1 teaspoon garlic powder
1 teaspoon onion powder
Smoky Coffee Rub:
1 tablespoon garlic powder
2 tablespoons smoked paprika
½ teaspoon instant coffee
2 tablespoons brown sugar
Freshly ground pepper
1 teaspoon salt
½ tablespoon onion powder
Chicken:
4 skinless, boneless chicken breasts, cut into cutlets and patted dry
