CHICKEN:
Heat grill to high.
Brush chicken breasts with olive oil.
Mix the dry rub ingredients (salt, paprika, cayenne, and pepper) together.
Evenly distribute the dry rub ingredients onto the chicken breasts and rub them in.
Place the chicken breasts on the grill and bring the heat to medium-low. Close the lid.
Grill the chicken for approx. 30 minutes (flipping the breast halfway through) or until juices run clear.
THE GLAZE:
Heat the olive oil in a skillet over moderate heat.
Add the garlic and shallots. Saute for approx. 2-3 minutes or until garlic is fragrant. Make sure to not burn the garlic.
Add the IPA, chili garlic sauce, brown sugar, rice vinegar, and pepper.
Simmer for approx. ten minutes or until the mixture has reduced to half.
Remove from heat and set aside until the chicken is ready.
Any leftover glaze can be sealed and refrigerated for up to a week.