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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