Barbeque Chicken Breasts

Name: Barbeque Chicken Breasts
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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

Marrekus and Krysten Wilkes Website

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Grilled chicken breasts are naturally low in fat but that also means that they can dry out to leathery slabs if you're not careful. Fear not, though! This recipe for barbecue chicken breasts is practically foolproof. The key is the homemade barbecue sauce that does double duty as a marinade and basting sauce. The quick marinating time makes it perfect for busy weeknights. The dish is packed with delicious, smoky flavor so you'll want to serve it at your cookouts, too. You grill the chicken on aluminum foil on top of the grates, so cleaning up afterward is super simple, as well.

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Servings: 4

Ready in: 30min PT30M

Ingredients

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

Directions

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.

Mealthy tip:

If you have any leftover chicken, you have so many options for turning it into another meal. Chop up the chicken to serve in a Cobb salad. Slice it and pile onto potato rolls with cole slaw for sandwiches. Or mound it into tacos with diced onion and cilantro.

Tagged:

Dinner Weeknight Quick And Easy Ready In 30 Lunch Chicken American Casual Party Game Day Bbq Chicken Breast Dairy-free Southern

Reviews

4.0out of 5 Stars

(6 Reviews)

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What others are saying

Rosa Jaynes says:

This is not cooked in the instapot. I don't understand why there is a recipe for grilling.

DC Cote says:

Didn't have mustard powder so I used 1 tablespoon regular mustard for this sauce. I ended up shredding the chicken breast and tossing it in the reserved sauce. It was really good.

Dominique M says:

The homemade bbq sauce is perfect. The apple cider vinegar and molasses is a must for this recipe. We use the chicken and sauce to make sandwiches. So delicious!

Rachel Douglas says:

This recipe was OK. I rushed through making the sauce and substituted molasses for maple syrup. I also didn't use ground mustard because I didn't have any. My kids really liked it, but I think I prefer store bought sauce because it's quicker and easier.

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.