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Photo: Jan Smith Photo by: Photo: Jan Smith

Honey Barbecued Chicken Breasts

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.

Cooking Light OCTOBER 2005

  • Yield: 6 servings (serving size: 1 breast half and 1 lemon wedge)

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

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.

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
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Honey Barbecued Chicken Breasts recipe

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