Make Ahead. Serve with grilled slices of zucchini, yellow squash, and red onion. For additional flavor, brush vegetables with remaining marinade before cooking.
1/3 cup steak sauce (such as Heinz 57)
1/3 cup jalapeño pepper jelly, melted
2 tablespoons low-sodium Worcestershire sauce
1 teaspoon garlic powder
4 (4-ounce) skinned, boned chicken breast halves
How to Make It
Combine first 4 ingredients in a large heavy-duty zip-top plastic bag. Add chicken; seal bag, and shake until chicken is coated well. Marinate in refrigerator 8 hours or overnight, turning bag occasionally.
Remove chicken from marinade, discarding marinade. Coat grill rack with cooking spray, and place on grill over medium-hot coals (350° to 400°). Place chicken on rack; grill, covered, 5 minutes on each side or until done.