Grilled Chicken With Speedy BBQ Sauce

chicken-bbq-sauce Recipe
Tina Rupp
Andrea's wine pick: All you need for zesty barbecue is an equally zesty, spicy red blend of grenache, syrah, and mourvédre. Look for Rosemount Estate Epicurean Collection GSM from Australia, $24.99.

Yield:

Makes 4 servings (serving size: 1 chicken breast with 1/4 cup sauce)

Recipe Time

Prep: 15 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 191
Fat 5 g
Satfat 1 g
Monofat 2 g
Polyfat 1 g
Protein 29 g
Carbohydrate 5 g
Fiber 1 g
Cholesterol 78 mg
Iron 1 mg
Sodium 366 mg
Calcium 22 mg

Ingredients

1 tablespoon olive oil
1/2 finely chopped red onion
1/2 green bell pepper, finely chopped
1 1/2 cups barbecue sauce
4 (5-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. Preheat grill.

2. Warm the oil in a medium saucepan over medium-low heat. Add the onion and green pepper; cook 5 minutes, stirring, until softened. Stir in barbecue sauce. Cook for 3 minutes to warm through and blend flavors, stirring often.

3. Season chicken with salt and pepper. Combine the chicken and 1 cup of the sauce in a large zip-top plastic bag; flip to coat. Marinate in the refrigerator for 10 minutes or up to 2 hours.

4. Remove the chicken from the marinade; discard remaining marinade and bag. Place the chicken on an oiled grill over medium-hot coals; cook 12 minutes, turning once. Serve chicken with the remaining barbecue sauce.

Note:

Susie Ott; Wine pairings by Andrea Immer Robinson,

June 2006
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