Ingredients: |
Ingredients: For the sauce:
1 cup ketchup
¼ cup molasses (or honey)
2 tablespoons brown sugar
2 tablespoons butter
1½ tablespoons Worcestershire sauce
2 teaspoons prepared yellow mustard
1 teaspoon onion powder
¼ teaspoon freshly milled pepper
¼ teaspoon chili powder
3 to 4 tablespoons bourbon
For the chicken:
4 medium to large boneless, skinless chicken breasts, pounded 1/2-inch thick
½ cup Worcestershire sauce
2 teaspoons vegetable oil
½ teaspoon table salt
|
Directions: |
Directions:Prepare the sauce. Combine the ketchup, molasses, brown sugar, butter, 1½ tablespoons of Worcestershire, mustard, onion powder, pepper, and chili powder in a saucepan with ½ cup water and bring to a boil. Reduce the heat to a bare simmer and cook for 5 to 10 minutes until thickened lightly. Stir in the bourbon and simmer another couple of minutes. Remove from the heat and set aside about one half of the sauce to serve with the chicken at the table.
Place the chicken in a zippered plastic bag and pour ½ cup of the Worcestershire sauce over it. Add the oil and salt, and seal the bag. Toss back and forth to coat the chicken evenly. Let sit for 20 to 30 minutes at room temperature (for a stronger taste, marinade all day)
Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).
Drain the chicken and discard the marinade. Pat any liquid standing on the surface with a paper towel.
Grill the chicken for 10 to 12 minutes total. Turn onto each side twice, rotating the breasts a half-turn each time for crisscross grill marks. After each side of the chicken has faced the fire once, begin brushing the sauce over the breasts. The chicken is ready when it is white throughout but still juicy and the surface is a bit chewy and caramelized in spots. If you wish, leave the chicken on the grill an extra minute or two to get a slightly crusty surface.
If you don’t have a grill or just feel like doing this in the oven, here is what I did:
Preheat oven to 350
Cook Chicken for 25 minutes and then take it out and generously spread BBQ sauce on it. Cook for another 10 minutes. |
This recipe for All-American BBQ Chicken is from