Gluten Free Jerk Chicken with Avocado-Orange Salsa
Cook rice according to package directions, adding cumin seeds to cooking liquid. When rice is cooked, fluff with a fork; stir in beans and cilantro. Season to taste with salt and black pepper; keep warm.
In a small bowl combine brown sugar, ground coffee, garlic powder, thyme, allspice, paprika, and cayenne pepper. Pat chicken dry with paper towels. Lay chicken flat; rub with spice mixture. Season with additional salt.
For a charcoal or gas grill, place chicken on the rack of a covered grill directly over medium heat. Grill for 10 to 12 minutes or until chicken is no longer pink (180 degrees F), turning once halfway through grilling.
For salsa, in a small bowl combine avocado, oranges, onion, lime juice, and oil. Season to taste with additional salt and black pepper.