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Honey Barbecued Chicken Breasts

Photo: Jan Smith
Yield 6 servings (serving size: 1 breast half and 1 lemon wedge)
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.

Ingredients

  • 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
  • Cooking spray
  • 6 lemon wedges

Nutrition Information

  • calories 273
  • caloriesfromfat 8 %
  • fat 2.4 g
  • satfat 0.6 g
  • monofat 0.6 g
  • polyfat 0.6 g
  • protein 40.2 g
  • carbohydrate 23 g
  • fiber 0.4 g
  • cholesterol 99 mg
  • iron 2 mg
  • sodium 412 mg
  • calcium 37 mg

How to Make It

  1. 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.

  2. Prepare grill to medium-high heat.

  3. 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.