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Down-Home Barbecued Chicken Recipe

Down-Home Barbecued Chicken Recipe

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.
TOTAL TIME: Prep: 45 min. Grill: 35 min. YIELD:2 servings

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

  • 1. 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.
  • 2. 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 Facts

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.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.