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Grilled Chicken With Speedy BBQ Sauce

Photo: Tina Rupp

Prep time 15 mins
Cook time 20 mins
Yield Makes 4 servings (serving size: 1 chicken breast with 1/4 cup sauce)
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.

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

Nutrition 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

How to Make It

  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.