BBQ Chicken Breasts
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American, International
BBQ Chicken Breasts
Description
The chicken breasts are coated and marinated in a mixture of ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, ground mustard, garlic and onion powder, black pepper, and water. This marinade tenderizes the chicken and infuses it with a robust barbecue flavor combining vinegary tang, molasses sweetness, and savory spice. After marinating from one hour up to overnight, the chicken is drained and grilled on a medium-high fire atop a sheet of non-stick aluminum foil perforated to allow smoke and heat to touch the chicken while preventing sticking.
Grilling each side for 10 to 12 minutes while basting with reserved marinade develops a glossy, caramelized surface without drying the chicken. Fresh parsley is sprinkled on top for a mild herbal finish. Using Reynolds Wrap® Non-Stick Foil is recommended to maintain grill cleanliness and to facilitate easy turning without tearing the meat.
This method yields juicy, flavorful chicken breasts suitable for serving with classic barbecue sides, salads, or on sandwich buns. The marinade's balance allows the dish to be a centerpiece at summer barbecues or quick weeknight dinners.
Ingredients
- 1 cup ketchup
- ¼ cup apple cider vinegar
- ¼ cup brown sugar packed
- 1 tablespoon molasses
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground mustard
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper ground
- 4 boneless skinless chicken breasts
- 2 tablespoons parsley chopped fresh leaves
Instructions
- WHISK together ketchup, vinegar, brown sugar, molasses, Worcestershire, mustard, garlic powder, onion powder, pepper and 1/4 cup water. Reserve 1/3 cup and set aside.
- COMBINE ketchup mixture and chicken in a gallon size slider bag or large bowl; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade.
- PREHEAT grill to medium high heat.
- MAKE drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up.
- PLACE chicken on foil and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10-12 minutes on each side.
- SERVE immediately, garnished with parsley, if desired.
Notes
- Use Reynolds Wrap® Non-Stick Foil to prevent chicken from sticking and to simplify cleanup.
- Marinate chicken from one hour up to overnight for better flavor penetration and tenderness.
- Reserve some marinade for basting to keep chicken moist and enhance glaze during grilling.
User Reviews
Overall Rating
5
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