featured in chicken on the grill


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


Total time

40m (+ 8 hrs to marinate)



Skinless, boneless chicken breasts


brown sugar
2 tbsp
cloves garlic, chopped
2 (large)
2 tsp
black pepper
1 tsp


vegetable oil
2 tbsp
finely chopped onion
1/2 cup
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.)


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

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