Honey Barbecued Chicken Breasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Buckwheat honey's malty pungency makes it ideal for barbecue sauces. It's also richer in antioxidants than most light honeys. If you can't find buckwheat honey, substitute molasses. Ingredients:
1 cup low-sodium bottled chili sauce |
1/2 cup ketchup |
1/2 cup buckwheat honey |
1/3 cup worcestershire sauce |
1 tablespoon cider vinegar |
1 tablespoon dijon mustard |
1 tablespoon sriracha (hot chile sauce, such as huy fong) |
1 teaspoon paprika |
1/4 teaspoon salt |
2 garlic cloves, minced |
6 (6-ounce) skinless, boneless chicken breast halves |
cooking spray |
6 lemon wedges |
Directions:
1. Combine first 10 ingredients in a small saucepan. Bring mixture to a boil over medium-high heat; reduce heat, and simmer 30 minutes, stirring occasionally. Remove from heat, and cool. Reserve 1/3 cup of marinade. Combine chicken and remaining marinade in a large zip-top plastic bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.
2. Prepare grill to medium-high heat.
3. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done, basting occasionally with reserved 1/3 cup marinade. Serve with lemon wedges.
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