Lunch / Dinner
Grilled Chicken with Sweet & Sticky Sauce
With a quick-to-fix barbecue sauce, a hot grill, and simple boneless, skinless chicken breasts, summer dining never tasted so good. Chili sauce makes a flavorful barbecue sauce. This special condiment includes tomatoes, onions, peppers, vinegar, and assorted spices.
Preheat grill to medium-high. Brush grill grate with oil.
Heat oil in a saucepan over medium. Add red onion and cook until softened, 3–4 minutes. Stir in chili sauce, jelly, and Dijon and bring to a simmer. Cook sauce until thick, 5 minutes; season with salt and pepper. Purée sauce using a handheld blender; reserve ½ cup to serve with chicken.
Baste chicken with ¼ cup sauce; grill, covered, until browned on one side, about 5 minutes. Flip chicken and baste with ¼ cup sauce. Grill chicken until a thermometer inserted into the thickest part registers 165°, 4–6 minutes more. Serve chicken with reserved sauce.
To make it easy to remove the chili sauce from the measuring cup, coat the cup first with nonstick spray.
To intensify the flavors of the sauce, simmer it until reduced and thick, stirring often to prevent scorching.
To prevent cross-contamination, separate the basting sauce from the sauce to serve with the chicken.
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 127mg 42%
Sodium 1249mg 52%
Carbs 74g 24%
*Percent Daily Values are based on a 2,000 calorie diet.