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kenyonteam

Barbecue Chicken

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

Jan 8 - 20-25m cook

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Prep time:

15m (+ 8 hrs to marinate)

Cook time

20-25m

Total time

40m (+ 8 hrs to marinate)

Makes

6pp

Skinless, boneless chicken breasts
6

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
1
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.
2
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.
3
Add 16 oz of liquid to the drip tray and preheat your Kenyon Grill on high.
4
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.

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