Buckwheat honey's malty pungency makes it ideal for barbecue sauces. It's also richer in antioxidants than most light honeys. If you can't find buckwheat honey, substitute molasses.
1 cup low-sodium bottled chili sauce
1/2 cup ketchup
1/2 cup buckwheat honey
1/3 cup Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
1 teaspoon paprika
1/4 teaspoon salt
2 garlic cloves, minced
6 (6-ounce) skinless, boneless chicken breast halves
6 lemon wedges
How to Make It
Combine first 10 ingredients in a small saucepan. Bring mixture to a boil over medium-high heat; reduce heat, and simmer 30 minutes, stirring occasionally. Remove from heat, and cool. Reserve 1/3 cup of marinade. Combine chicken and remaining marinade in a large zip-top plastic bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.
Prepare grill to medium-high heat.
Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done, basting occasionally with reserved 1/3 cup marinade. Serve with lemon wedges.
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I may try this again. I couldn't find buckwheat honey, so I used molasses as the recipe suggested. I ended up throwing the sauce out, as the flavor of the molasses was overpowering. I didn't add the hot chile sauce either as my husband is sensitive to heat.
This is one of our favorite go-to recipes. The sauce is terrific and so easy. I double the recipe and reserve the extra for various uses...bbq chicken pizza, burgers, ribs...It's fantastic. Additionally, I do not marinate the chicken or grill it, I simply place the chicken in a baking dish and pour the sauce over it. I cook it in a 350 degree oven until the breasts reach 170 degrees. It's fantastic. Flavorful and never dry and you don't waste the sauce!
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