This BBQ chicken is wonderfully moist, with a smoky sauce that will have you firing up the grill year-round.

January 23, 2017

Recipe from Cooking Light

This chicken is wonderfully moist, with a smoky sauce that will have you firing up the grill year-round.

Total time Yield
1 hour, 8 mins 4 servings (serving size: one breast half)

 

Ingredients

  • 1/3 cup organic ketchup
  • 2 tablespoons water
  • 1 tablespoon honey
  • 2 teaspoons canned chipotle chiles in adobo sauce
  • 2 teaspoons cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 bone-in, skin-on chicken breast halves (about 3 lb.)
  • Cooking spray

Directions

    1. To prepare sauce, combine first 6 ingredients in a small saucepan; bring to a boil over medium heat. Reduce heat; simmer 15 to 20 minutes or until thickened.

    2. To prepare chicken, combine garlic powder, chili powder, paprika, cumin, salt, and black pepper in a small bowl. Loosen skin from breast halves by inserting fingers, gently pushing between skin and meat. Rub the spice mixture evenly under loosened skin; let stand at room temperature 30 minutes.

    3. Preheat grill to medium-high heat, lighting only one side of the grill to enable both direct and indirect grilling.

    4. Coat grill rack with cooking spray; place chicken, skin side down, on lit side of grill (direct heat). Cover and grill 8 minutes on each side. Remove skin from chicken; discard skin. Baste chicken with sauce mixture. Move chicken to the unlit side of the grill (indirect heat). Cover and grill an additional 5 minutes on each side or until done, basting every minute. Serve with remaining sauce.

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HOLE YARDS PAR R1 R2 R3 R4
OUT
HOLE YARDS PAR R1 R2 R3 R4
IN
Eagle (-2)
Birdie (-1)
Bogey (+1)
Double Bogey (+2)