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1
If you saute this:.
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2
Prep chicken by rough chopping into 1/2 inch size pieces.
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3
Place chicken in a bowl and add the chili powder, cumin, paprika, garlic, sugar, and salt and pepper.
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4
Toss chicken to coat and refrigerate for 15 minutes.
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5
Over medium-high, heat olive oil and saute chicken until it begins to brown.
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6
Add Worcestershire and vinegar.
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7
Continue to saute on medium heat until all liquid is evaporated and chicken is brown (approx 10 minutes).
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8
Serve over red beans and rice dressed with a bit of fresh grated cheddar with corn or flour tortillas on the side.
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9
If you grill this:.
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10
Leave the chicken thighs or breasts whole or in larger, manageable pieces.
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11
Prepare all of the dry ingredients as a rub and coat all chicken pieces (you may need to double the amounts of dry ingredients to ensure enough Rub).
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12
Refrigerate for at least an hour.
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13
Combine the Worcestershire and vinegar and have ready as a mop (you may need to increase the amounts to ensure you have plenty of mop, just make sure to add them in equal parts).
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14
Preheat grill and oil grates to make sure chicken doesn't stick.
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15
Grill chicken until brown (15 minutes), brushing the chicken with the mop sauce as it cooks.
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16
Remove from grill and let sit for 5 minutes to allow juices to redistribute through the meat.
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17
Rough-chop the chicken and toss with any of the remaining mop sauce.
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18
Serve again with red beans and rice or makes an excellent salad topper.
