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
- 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
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.