Categories: Chicken
Ingredients
- 3/4 cup ketchup
- 3/4 cup beer, preferably porter
- 1/2 cup molasses
- 2 tablespoons orange juice
- 2 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1/2 teaspoon onion powder
- 2 teaspoons hot sauce, or to taste
- 4 (8-ounce) boneless, skinless chicken breasts, trimmed
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Directions
-
To prepare barbecue sauce: Combine ketchup, beer, molasses, orange juice, vinegar, Worcestershire, mustard and onion powder in a medium heavy saucepan; bring to a simmer over medium-high heat, stirring. Reduce heat to maintain a simmer and cook, stirring frequently, until reduced to about 1½ cups, 20 to 25 minutes. Stir in hot sauce.
-
To prepare chicken: Preheat a gas grill to medium or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).
-
Cut each chicken breast in half crosswise and combine with oil in a medium bowl. Season with salt and pepper.
-
Oil the grill rack (see Tip). Grill the chicken, with the lid closed, until lightly browned on the bottom, about 4 minutes. Brush with about ½ cup barbecue sauce, close the lid and grill for 4 minutes more. Turn the chicken over, brush another ½ cup of the barbecue sauce on the second side, close the lid once more and continue grilling until an instant-read thermometer inserted into the thickest portion of the chicken registers 165°F, 1 to 2 minutes. Serve the chicken with more barbecue sauce on the side, if desired.