Zesty Barbecued Chicken

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.

Yield: 6 servings (serving size: 1 chicken breast half)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 190
  • Calories from fat: 0.0%
  • Fat: 2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 35g
  • Carbohydrate: 7g
  • Fiber: 1.1g
  • Cholesterol: 86mg
  • Iron: 1.7mg
  • Sodium: 130mg
  • Calcium: 34mg


  • 1 1/2 cups no-salt-added tomato sauce
  • 6 tablespoons lemon juice
  • 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
  • Cooking spray


  1. 1. Combine first 9 ingredients in a saucepan. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
  2. 2. 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.
  3. 3. Prepare grill.
  4. 4. 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.
  5. carbo rating: 6
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