Categories: Poultry- Chicken
Ingredients
- Barbecue sauce:
- 3 cups reduced-sugar ketchup
- 1/4 cup Splenda Brown Sugar Blend
- 1/3 cup vinegar
- 3 Tbsp. prepared yellow mustard
- 3 Tbsp. Worcestershire sauce
- 2 Tbsp. molasses
- 1 Tbsp. paprika
- 1 1/2 tsp. salt
- 1 1/2 tsp. garlic powder
- 3/4 tsp. onion powder
- 3/4 tsp. ground black pepper
- 2 tsp. liquid smoke
- Chicken:
- 1/4 cup Splenda Sugar Blend
- 1/2 tsp. kosher salt
- 1 cup hot tap water
- 3 cups cold water
- 1 lb. boneless, skinless chicken breasts
- 1 lb. boneless skinless chicken thighs
- 1/2 tsp. ground black pepper
Directions
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Combine all ingredients for barbecue sauce in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer 20 minutes, or until slightly thickened. (Top with a splatter guard during cooking.) Use immediately or cool, cover and refrigerate for up to 1 month.
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Combine Splenda sugar blend, salt, and hot water in 1-gallon zipper-lock bag and shake to dissolve Splenda and salt. Add cold water and chicken. Press air out of bag, seal and refrigerate 1 1/2 to 2 hours.
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Remove chicken from brine and discard brine. Refrigerate chicken until half an hour before you want to grill it (up to 1 day).
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Pat chicken dry with paper towels and sprinkle all over with pepper. Let rest t room temperature for 20 minutes.
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Heat grill to medium-high. Brush grill grate and coat with oil. Put chicken on grill, cover and cook 5 to 7 minutes on one side. Flip chicken and brush with barbecue sauce. Cook another 5 to 7 minutes, or until chicken is no longer pink and juices run clear (about 170 degrees on an instant-read thermometer). Coat chicken with 1 1/2 cups sweet and smoky barbecue sauce.