Just in time for one last BBQ for labor day week-end! This is a mustard, honey and apple cider vinegar based sauce that has a great kick to it! It creates such a rich glaze around the chicken breasts so that there is no need for the skin and of course no need for all the sugar-&-salt-laden in store-bought BBQ sauce! Because I use chicken breasts, it takes all of 10 minutes to grill-then done! Itʼs definitely one of my cuisinicity gems!
BBQ Grilled Chicken
Cuisinicity Tip: Next time you are at the supermarket, go check out the nutrition fact panel on any BBQ sauce on the shelf and note the sodium content--It's through the roof! In some cases more than a whole day recommended supply of sodium, really!!
Servings 4
Ingredients
- 4 skinless organic free-range half chicken breasts boneless
- BBQ sauce:
- 2 Tbsp dijon mustard
- 2 Tbsp honey
- 2 Tbsp apple cider vinegar
- 2 tbsp canola oil
- 1 tsp chili
- 1/2 tsp turmeric
- 1/4 tsp chipotle powder
- 1/2 tsp coarse salt
Instructions
- Place all the ingredients for the BBQ sauce in a small sauce pan and bring to a simmer for 2-3 minutes.
- Turn off the heat and pour the sauce in a small bowl to cool for a few minutes (you can store and leave it in the fridge for later if you'd like to make in advance).
- Meanwhile, rinse and pat dry the chicken pieces, poke through with a fork to let the BBQ sauce seep in and place in a medium bowl.
- Add most of the BBQ sauce (keep just enough to brush on the chicken once it's cooked) and stir well to coat all the pieces with the sauce. (you can refrigerate the coated chicken breasts at this point, until ready to grill but itʼs not necessary)
- Prepare your gas grill for direct cooking over high heat (450-550 F).
- Place the coated chicken breasts on top of the grill and close the lid. Set the timer to 5 minutes.
- When the timer goes off, turn the chicken over using a long-handled grill metal spatula and close the lid again. Set the timer for 4 minutes.
- When the timer goes off, brush on the remaining BBQ sauce and remove the chicken from the grill and serve.
Hi Catherine,
Just recently found your web site and am really looking forward to trying many of your recipes. I did make the BBQ Chicken last night. The flavor was fabulous but…it took a lot longer to cook and I’m wondering if I missed something. I used bone-in skinless breasts. Should they have been boneless? Should I have pre-cooked them a bit? I’d say they took 15 – 20 minutes per side. I turned them every 5 minutes or so. My husband and I loved the end results. Serve along with grilled potatoes and carrots.
Oh my Goodness Cristine, I am sorry to hear that!
No pre-cooking required—I realize I didn’t specify my chicken breasts were boneless (I fixed that now) and I have the feeling that’s why it took you much longer. Also, I use organic free-range chicken which is really tender and I split the chicken breasts so that I have 4 pieces. That may make a difference. Also, did you make sure to close the lid of your BBQ grill when you cooked the chicken? I went back and underlined that in the text to make sure that’s clear.
I am so glad you still loved it but I am so sorry I wasn’t more clear in my instructions. I hope you’ll try it again. Also, I am about to publish another BBQ grilled chicken of mine that also takes 5-6 minutes per side (it’s simply marinated in fresh orange juice, olive oil, herbes de Provence and coarse salt), and I poke it with a fork to get all the marinade in the chicken breast first, and that also ensures it will stay moist and not require grilling longer than the total 10-12 minutes. I am about to make it tonight for my family so I’ll let you know if it took any longer.
Thanks so much for your great feedback!
Catherine
Catherine,
Made the BBQ chicken again last night using boneless breasts and everything went beautifully. I’ve also prepared the chicken/apple/prune dish which is great! ❤️❤️❤️❤️❤️ Going to try some of the other apple recipes. Thanks, Cristine
That’s wonderful Cristine!!! Keep’em coming! I love getting your fantastic feedback!!!
Dear Catherine, I love your new website! Thank you for sharing it with all of us. My family has already enjoyed several of your recipes and there are so many more that I can’t wait to try! This one is our favorite so far – it is so delicious. My family and I live in South Dakota, which is pretty strong “meat and potatoes” country. So I especially love that your healthy recipes call for regular ingredients that I can easily find at my grocery store! I started following Dr. Katz on Twitter about six months ago after reading a local dietitian’s blog. She quoted Dr. Katz several times, and I immediately thought his information was like a breath of fresh air. There is so much dietary craziness out there – it is hard to know what and who to believe. Anyway, that is how I learned about Cuisinicity. Thank you again, to both you and your husband, for sharing your expertise and passion to help people live healthier lives!
Thank you Kristen for such a lovely heartfelt comment! What a way to start my day! I love that you love my recipes and I especially love that you get why it’s so important to me to try to use ingredients everyone can find so that it’s just doable, not fancy, nor overly expensive or just hard to find. For example, I don’t know if you have tried it yet, but my flourless chocolate cake (oh my goodness if you haven’t tried it, please do, it’s SO yummy and so healthy and amazingly easy!) calls for black beluga lentils and I was hearing back from people who wanted to make it that they couldn’t find them. So I called the lentil council of Canada I think (!) and asked them where we could find them easily in the US and sure enough, apparently you can find them at…Target of all places! So that was a relief because that makes them easily accessible all over the US. Anyway, thank you for finding me! I can’t wait to hear back about other recipes you try! Just love it!
Bonjour , je viens de découvrir votre site , je me permets de parler français car je vois que vous avez des origines françaises, cela tombe bien car je suis française!!!…. Vos recettes me semblent toutes merveilleuses les unes plus belles que les autres , mais avez-vous un lien qui convertirait les mesures américaines en mesures françaises? cela me faciliterait la tâche!!!
Si les recettes sont aussi belles que les photos, je vais devenir addict!! merci en tous cas , et belle continuation !! Martine de France
Bonjour Martine de France! Ça me fait tant plaisir d’ouvrir mes commentaires ce matin aux USA et de vous y découvrir! Merci pour vos si gentilles paroles, elles me vont droit au coeur! En effet je suis Française et j’aimerais beaucoup commencer à essayer de convertir mes recettes en mesures française, ne serait-ce que pour ma famille en France. Est-ce que vous en connaissez un bien?
rebonjour, non, je ne connais pas de lien qui convertisse les mesures américaines en mesures françaises et c’est bien dommage!!!
je vais me renseigner et vous tiens au courant!!! bonne journée!
I’ve made this a few times for different people. It was a big hit with everyone (especially me!).
That makes me so happy Laura!! Thank you for letting me know! YES!!!