| |
| INGREDIENTS |
| ½ cup |
chicken broth |
| 1 |
small onion, finely chopped |
| 2 |
cloves garlic, finely chopped |
| 1 tbsp. |
dry mustard |
| ¼ tsp. |
celery seeds |
| ¼ tsp. |
cayenne pepper |
| 1 |
bay leaf, broken in half |
| 1 cup |
bottled chili sauce |
| 1 cup |
beer or ginger ale |
| 2 tbsp. |
molasses |
| 1 tbsp. |
cider vinegar |
| 1 tbsp. |
Worcestershire sauce |
| 8 |
chicken breast halves, skinless (2 lb.) |
| 2 tsp. |
oil |
|
|
|
| RECIPE |
- In a medium saucepan, bring the broth, onion and garlic to simmer. Cover and simmer over medium-low heat until the onion and garlic are softened, about 5 minutes.
- Stir in the mustard, celery seeds, cayenne pepper, and bay leaf. Add the chili sauce, beer, molasses, vinegar, and Worcestershire sauce. Simmer over medium-low heat, uncovered, until slightly thickened (about 30 minutes). Discard the bay leaf. Season to taste with salt and pepper.
- Prepare a medium hot barbecue fire. Lightly oil the grill rack with cooking spray. Rub the chicken with 2 teaspoons of oil and season lightly with salt and pepper.
- Grill the chicken, meat side down, for 3 minutes. Turn with a spatula and grill 3 minutes more. Brush the chicken with the sauce. Grill, brush and turn 2-3 times more, until the chicken is white throughout, about 14-20 minutes. The chicken should cook for 20-25 minutes total.
- Boil any remaining sauce for 3 minutes, and then serve alongside the chicken.
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| SERVING SUGGESTION |
SERVING SIZE:
1 breast
NUMBER OF SERVINGS:
8
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| NUTRITION FACTS |
| |
| Calories |
240 |
|
| Total Fat |
9 g |
|
| Sodium |
460 mg |
|
| Total Carbohydrates |
6 g |
|
| Fiber |
0 g |
|
| Protein |
35 g |
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