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Categories:
chili sauce ketchup buckwheat honey Worcestershire sauce cider vinegar mustard sriracha paprika salt garlic skinless cooking spray lemon wedges
Viewed: 55 - Published at: 8 months agoIngredients
- 1 cup low-sodium bottled chili sauce
- 1/2 cup ketchup
- 1/2 cup buckwheat honey
- 1/3 cup Worcestershire sauce
- 1 tablespoon cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 2 garlic cloves, minced
- 6 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 6 lemon wedges
Method
- Combine first 10 ingredients in a small saucepan. Bring mixture to a boil over medium-high heat; reduce heat, and simmer 30 minutes, stirring occasionally. Remove from heat, and cool. Reserve 1/3 cup of marinade. Combine chicken and remaining marinade in a large zip-top plastic bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.
- Prepare grill to medium-high heat.
- Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done, basting occasionally with reserved 1/3 cup marinade. Serve with lemon wedges.