Photo: Jan Smith
Yield
6 servings (serving size: 1 breast half and 1 lemon wedge)

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.

How to Make It

Step 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.

Step 2

Prepare grill to medium-high heat.

Step 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.

You May Like

Ratings & Reviews

mandofan's Review

NicoleElizabeth
April 28, 2014
Good, though not great. I'm not sure the buckwheat honey (which is expensive) is really worth it in this recipe. Cooked uncovered, over med-hi heat, 4 on one side and then 406 on the other.

nyca5124's Review

nyca5124
June 06, 2010
I may try this again. I couldn't find buckwheat honey, so I used molasses as the recipe suggested. I ended up throwing the sauce out, as the flavor of the molasses was overpowering. I didn't add the hot chile sauce either as my husband is sensitive to heat.

NicoleElizabeth's Review

KristinD
July 28, 2009
Very good. We love sauce so there wasn't quite enough of it left! I would definitely make it again.

KristinD's Review

mandofan
July 12, 2009
This is one of our favorite go-to recipes. The sauce is terrific and so easy. I double the recipe and reserve the extra for various uses...bbq chicken pizza, burgers, ribs...It's fantastic. Additionally, I do not marinate the chicken or grill it, I simply place the chicken in a baking dish and pour the sauce over it. I cook it in a 350 degree oven until the breasts reach 170 degrees. It's fantastic. Flavorful and never dry and you don't waste the sauce!