Barbeque Chicken Breasts
- 1 (6 ounce) can tomato paste
- ¼ cup apple cider vinegar
- ¼ cup water
- ¼ cup brown sugar, packed
- 1 tablespoon molasses
- 1 tablespoon Worcestershire sauce
- ½ teaspoon ground mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 4 boneless, skinless chicken breasts
- 2 tablespoons chopped fresh parsley leaves for garnish
- Preheat grill to medium-high heat.
- Whisk together tomato paste, vinegar, water, brown sugar, molasses, Worcestershire sauce, mustard, garlic powder, onion powder, and pepper; reserve ⅓ cup and pour remainder into a gallon-sized sealable plastic bag.
- Add chicken to the bag, squeeze as much air from bag as possible, and seal. Marinate chicken, turning bag occasionally, for 15 minutes to overnight.
- Remove chicken from the marinade.
- Make holes in a sheet of foil and place on grill grate with the dull side facing up.
- Cook chicken on grill, basting occasionally with reserved sauce, until cooked through, 10 to 12 minutes per side.
- Garnish chicken with parsley to serve.
What others are saying
Laura Griffin says:
The best part of this recipe was the sauce, because of how quick and easy it is to make. I marinated the chicken overnight before grilling and it was really delicious. It definitely helps to baste with extra sauce as you go, to keep the chicken from drying out.
Katie Hason says:
I recently made this recipe, and it was really good. It's simple, with a traditional homemade sauce. You can use breasts or thighs for this recipe. Both are delicious! If you're looking for a go-to BBQ chicken dish, this is it.