Barbecue Chicken

Grilling chicken is such a quick and easy way to cook a hearty dinner.

Jan 8 - 20-25m cook

Prep time:

15m (+ 8 hrs to marinate)

Cook time

20-25m

Total time

40m (+ 8 hrs to marinate)

Makes

6pp

Ingredients
Instructions

Skinless, boneless chicken breasts

Marinade

brown sugar

2 tbsp

cloves garlic, chopped

2 (large)

salt

2 tsp

black pepper

1 tsp

Sauce

vegetable oil

2 tbsp

finely chopped onion

1/2 cup

ketchup

3/4 cup

white wine vinegar

2 tbsp

Worcestershire sauce

2 tbsp

Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.

Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar, and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend, about 10 minutes. Coat chicken in sauce before grilling.

Add 16 oz of liquid to the drip tray and preheat your Kenyon Grill on high.

Grill chicken over medium heat for about 5-7 minutes on each side or until cooked through. (The cook time of the chicken will vary based on the thickness of the cutlets. We suggest using a meat thermometer to ensure that the chicken reaches an internal temperature of at least 165°F to ensure doneness.)

TIP

Make extra chicken and meal prep for the week! Add to a salad, sandwich, or use as a pizza topping.