Created by TeresaS on March 4, 2016
Step 1: In a small bowl, combine maple syrup, chile powder, paprika, coffee, cumin, salt black pepper, allspice and thyme to form thick past. Starting at the the smaller, narrow end of 1 chicken breast, gently pull enough skin to slide your fingers underneath and rub about a quarter of paste all over meat; replace skin. Cover and refrigerate for 4 to 24 hours. (tip: for even grilling, remove from refrigerator 15 to 20 minutes before cooking).
Step 2: Preheat grill to medium-high. Lightly brush grate with cooking oil Add chicken to grill, skin side down.
Step 3: Continue cooking, covered until chicken feels firm to the touch, is no longer pink near the bone and an instant-read thermometer registers 165°F when inserted in center, 20 to 30 minutes. Transfer to a plate and let rest for 10 minutes. Remove and discard chicken skin before serving.