Many commercial barbecue sauces are very high in sugar, so this low-carb, tangy-sweet sauce recipe is a good one to keep on hand.
1 1/2 cups no-salt-added tomato sauce
6 tablespoons lemon juice
1 1/2 tablespoons
3 tablespoons cider vinegar
2 tablespoons low-sodium Worcestershire sauce
2 teaspoons minced garlic
1 1/2 teaspoons prepared mustard
3/4 teaspoon ground red pepper
1/4 teaspoon black pepper
6 (8-ounce) skinless, bone-in chicken breast halves
How to Make It
Combine first 9 ingredients in a saucepan. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
Pour 1 cup tomato sauce mixture into a heavy-duty zip-top plastic bag. Set aside remaining tomato sauce mixture. Add chicken to bag; seal bag, and shake until chicken is well coated. Marinate in refrigerator 8 hours, turning bag occasionally.
Remove chicken from marinade; discard marinade. Place chicken on grill rack coated with cooking spray; cover and grill 8 minutes on each side or until chicken is done, basting frequently with reserved tomato sauce mixture.