- 15 minutes
- 15 minutes
Marinade is the secret to succulent grilled chicken. 15 minutes to marinate, 15 minutes to cook and dinner is served. Pair this everyday chicken with seasonal veggies like fried okra or beans for a quick meal that’s high on protein and flavor, but low on effort. The barbecue sauce does double duty here, one bowl to marinate the raw chicken and a separate bowl to garnish once it’s cooked. Be sure to save a little extra sauce to moisten any leftovers for lunch the next day.
- Rinse chicken and dry. Place chicken in large clear plastic zip bag. Add salt and pepper to bag, seal and massage salt and pepper into chicken. Set aside.
- Mix remaining ingredients in large bowl. Whisk well until thoroughly blended. Add 1 / 3 sauce to bag of chicken. Massage sauce into chicken until it is coated thoroughly and chicken has slightly expanded from the pressure. Place bag in fridge and let sit for 15 minutes.
- After 15 minutes has passed, grill chicken until completely cooked. Allow char to accumulate. While chicken is grilling, warm sauce in small pot on stove. Let thicken and stir until bubbly.
- Place cooked chicken on large plate and let rest for about five minutes. Spoon heated sauce over it and serve immediately. Optional: Garnish with diced green onions. For spicier sauce, add 1 / 2 diced jalapeno or Cajun seasoning to sauce.