Down-Home Barbecued Chicken Recipe

Down-Home Barbecued Chicken Recipe photo by Taste of Home

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Summer barbecue season is here, and you'll both love grilling when this savory mainstay from Mary Kaye Rackowitz of Marysville, Washington is on the menu. Hot pepper sauce adds a little zip to the tender chicken.

This recipe is:

Diabetic Friendly

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Down-Home Barbecued Chicken Recipe

Prep: 45 min. Grill: 35 min.

Yield: 2 Servings

45 35 80

Ingredients

1/2 cup ketchup
1/4 cup water
2 tablespoons brown sugar
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1 garlic clove, minced
Dash salt
1/4 to 1/2 teaspoon hot pepper sauce
1 bay leaf
2 bone-in chicken breast halves (8 ounces each), skin removed

Directions

In small saucepan, combine the first 11 ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Reserve 1/3 cup sauce for basting. Cover and refrigerate the remaining sauce.
Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan. Grill, covered, over indirect medium heat for 20-25 minutes on each side or until juices run clear, basting occasionally with reserved sauce. Serve with remaining sauce. Yield: 2 servings.

Nutritional Analysis: 1 chicken breast half with 1/4 cup sauce equals 320 calories, 5 g fat (1 g saturated fat), 101 mg cholesterol, 938 mg sodium, 32 g carbohydrate, 1 g fiber, 38 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1 fruit.

Originally published as Down-Home Barbecued Chicken in Cooking for 2 Summer 2005, p 11