Honey Barbecued Chicken Breasts

Photo: Jan Smith

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.

Yield: 6 servings (serving size: 1 breast half and 1 lemon wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 273
  • Calories from fat: 8%
  • Fat: 2.4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 40.2g
  • Carbohydrate: 23g
  • Fiber: 0.4g
  • Cholesterol: 99mg
  • Iron: 2mg
  • Sodium: 412mg
  • Calcium: 37mg

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

Preparation

  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.
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