bbq chicken with tomato, corn, and avocado salad... 40 minutes

the goods:

spice rub:
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper

4 chicken breasts

simple barbecue sauce:
1 and 1/2 cups ketchup
1/2 cup cider vinegar
1/4 cup unsulfured molasses
1 tablespoon worcestershire sauce
1/2 cup water
1 and 1/2 teaspoons paprika
1 and 1/2 teaspoons onion powder
1 and 1/2 teaspoons mustard powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper

salad:
1 ear corn (husk and silk removed, tip cut off)
1 pint cherry tomatoes, halved
1 avocado, halved, pitted, peeled, and diced
2 scallions, thinly sliced - green parts only
3 tablespoons fresh lime juice (from half of a lime)
1 tablespoon vegetable oil



Start by making a simple barbecue sauce. Combine all ingredients listed above under 'simple barbecue sauce' in a medium saucepan. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened and reduced by a third, about 30 minutes. Let cool to room temperature.



Heat grill to medium; lightly oil grates. In a small bowl, combine all ingredients listed above under 'spice rub'.



Sprinkle spice rub all over chicken. Grill chicken, turning often, until cooked through, 15 to 20 minutes.



During final 5 minutes of cooking, baste chicken with barbecue sauce (reserve a portion of the sauce in a separate bowl for serving).



While chicken is grilling, make salad. Stand corn ear in a medium bowl; with a sharp knife, carefully slice downward to release kernels. Discard cob. Add tomato halves, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.



Serve chicken with salad and extra barbecue sauce for dipping.