BBQ Chicken Breasts

• Gluten free

• Meat

  • 4 Chicken breasts, boneless skinless

• Produce

  • 1/2 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 2 tbsp Parsley, fresh leaves

• Condiments

  • 1 cup Ketchup
  • 1 tbsp Molasses
  • 1 tsp Mustard, ground
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/4 cup Brown sugar, packed

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar

Found on damndelicious.net

Description

Ingredients

• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar, packed
• 1 tablespoon molasses
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 4 boneless, skinless chicken breasts
• 2 tablespoons chopped fresh parsley leaves

Directions

• PREHEAT grill to medium high heat. WHISK together ketchup, vinegar, brown sugar, molasses, Worcestershire, mustard, garlic powder, onion powder, pepper and 1/4 cup water. Reserve 1/3 cup and set aside. COMBINE ketchup mixture and chicken in a gallon size slider bag or large bowl; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade. MAKE drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up. PLACE chicken on foil and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10-12 minutes on each side. SERVE immediately, garnished with parsley, if desired.