Barbecued Chicken Breasts Recipe

Barbecued Chicken Breasts Recipe photo by Taste of Home

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A handful of ingredients are all you need for this marinade that kicks up flavor without much fat. "There's a real zip to this chicken," promises Margaret Wilson of Hemet, California. "I like to make large batches of the marinade and freeze it so it's on hand when we're in the mood to grill chicken."

This recipe is:

Healthy

Diabetic Friendly

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Barbecued Chicken Breasts Recipe

Prep: 10 min. + marinating Grill: 40 min.

Yield: 6 Servings

10 40 50

Ingredients

1-1/2 cups chili sauce
1/2 cup red wine vinegar
4-1/2 teaspoons prepared horseradish
2 garlic cloves, minced
6 bone-in chicken breast halves (9 ounces each)

Directions

In a small bowl, combine the chili sauce, vinegar, horseradish and garlic. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade.
Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Place chicken skin side down over drip pan and grill, covered, over indirect medium heat for 20-25 minutes on each side or until a meat thermometer reads 170°, basting occasionally with reserved marinade. Yield: 6 servings.

Nutritional Facts 1 chicken breast half (calculated without skin) equals 290 calories, 5 g fat (1 g saturated fat), 114 mg cholesterol, 1,031 mg sodium, 18 g carbohydrate, trace fiber, 42 g protein. Diabetic Exchanges: 6 lean meat, 1 starch.

Originally published as Barbecued Chicken Breasts in Light & Tasty June/July 2006, p32