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["Setup", "Start gas grill preheating on medium-low. I'm using a direct flame grill. Assuming long-cook (45 minute) brown rice, start water for rice boiling.", "", "Making Rub", "Combine dry ingredients for rub and mix with spoon or whatever is handy until uniformly distributed.", "", "Don't Forget the Rice!", "Place rice in boiling water. Continue to cook according to directions (usually about 45 minutes). At this point you might want to wait about 5 minutes or so before putting the chicken on the grill. It takes about 35 minutes to cook the chicken.", "", "Cooking the Chicken", "Evenly coat both sides of chicken breasts with dry rub mixture. The best way I've found to do this in order not to waste any rub is to sprinkle it on with your fingers and ""pat"" it onto the chicken to make it stick.", "", "Place chicken breasts on grill on middle tier bone side down and close grill. Turn grill to high heat and cook chicken for approximately 2 minutes. Be sure that flame is not directly touching chicken. Without opening the grill, turn the heat down to low. Cook for 15 minutes on low heat.", "", "Brush a light layer of hot sauce on chicken. Turn over and brush sauce on bone side. Leaving the breasts bone side up, continue to cook the breasts on low heat on middle tier of grill for about 20 minutes more. Be sure to keep an eye on them to make sure they're not being burned by the flame.", "", "Remove chicken from grill, cover loosely with foil and let rest for about 5 minutes.", "", "Cooking times will vary from grill to grill, so know your grill.", "", "To Serve", "Serve one chicken breast per plate with a serving of brown rice. Place a pat of butter on top of the rice. Garnish with thyme sprigs."]
