BBQ Chicken Breasts

If you have approximately 30 minutes to spend in the kitchen, BBQ Chicken Breasts might be an excellent gluten free and dairy free recipe to try. For $1.52 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 25g of protein, 3g of fat, and a total of 274 calories. This recipe serves 4. 1848 people found this recipe to be scrumptious and satisfying. It works well as an affordable main course. It is brought to you by Damn Delicious. If you have apple cider vinegar, molasses, garlic powder, and a few other ingredients on hand, you can make it. Overall, this recipe earns a pretty good spoonacular score of 73%. Similar recipes include Glazed Chicken Breasts with Coffee BBQ Sauce, Slow Cooker 3-Ingredient Glazed BBQ Chicken Breasts, and BBQ Chicken Pizza: A Satisfying Supper & Stubb's BBQ Sauce Giveaway.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

PREHEAT grill to medium high heat.WHISK together ketchup, vinegar, brown sugar, molasses, Worcestershire, mustard, garlic powder, onion powder, pepper and 1/4 cup water. Reserve 1/3 cup and set aside.COMBINE ketchup mixture and chicken in a gallon size slider bag or large bowl; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade.MAKE drainage holes in a sheet of Reynolds Wrap Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up.PLACE chickenon foiland cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10-12 minutes on each side.SERVE immediately, garnished with parsley, if desired.

 

Step by step:

1. PREHEAT grill to medium high heat.WHISK together ketchup, vinegar, brown sugar, molasses, Worcestershire, mustard, garlic powder, onion powder, pepper and 1/4 cup water. Reserve 1/3 cup and set aside.COMBINE ketchup mixture and chicken in a gallon size slider bag or large bowl; marinate for at least 1 hour to overnight, turning the bag occasionally.

2. Drain the chicken from the marinade.MAKE drainage holes in a sheet of Reynolds Wrap Non-Stick Foil with a grilling fork.

3. Place foil sheet on grill grate with non-stick (dull) side facing up.PLACE chickenon foiland cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10-12 minutes on each side.SERVE immediately, garnished with parsley, if desired.

Nutrition Information:

covered percent of daily need