1 Pkg. (about 2 3/4 lb.) Perdue Fresh Split Chicken Breasts
1/2 cup Brown Sugar
2 1/2 tsp. Garlic Powder
2 tsp. Onion Powder
1/2 tsp. Salt
1 cup Olive Oil
8 Green Onions
1/4 cup Apple Cider Vinegar
2 Tbsp. Whole Grain Mustard
1 Tbsp. Peppercorns
Preheat grill to high. In medium bowl, stir together brown sugar, garlic powder, onion powder and salt. Rub mixture all over split chicken breast pieces and under the skin; discard any unused rub. Place chicken breasts on grill and cook over medium-high, indirect heat. While chicken breasts are cooking, drizzle 1 tablespoon of oil on onions. Grill over direct heat about 5 minutes, or until lightly browned.
In food processor, combine vinegar, mustard, garlic and peppercorns; pulse until beginning to blend. Slowly add remaining oil, pulsing to incorporate. Add grilled onions and pulse until mixture is well blended. Remove chicken breast from grill when a meat thermometer inserted into the thickest part of the chicken breast reaches 170@F, about 45 to 55 minutes. Serve with Green Onion Sauce.
