Ingredients
1 whole chicken, cut into pieces or 4-6 Boneless, Skinless Chicken Breasts
For the BBQ Sauce:
1 C. Balsamic Vinegar
8oz. of Tomato Sauce
3 Tbsp. Brown Sugar, Honey or Molasses (I used the Brown sugar)
1 garlic clove, minced
1 tbsp. Worcestershire Sauce
1 tbsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. black pepper
Directions
1) Combine all the BBQ sauce ingredients into a small saucepan. Whisk until thoroughly combined, then simmer over medium heat until it's reduced by about a third. If it starts to stick to the bottom, reduce the heat to medium low. It should take between 15-25 minutes for the sauce to thicken and coat the back of a spoon.
2) Meanwhile, preheat a stove-top grill pan or the outdoor grill to medium heat. Season the chicken with salt and pepper.
3) Transfer 1/2 cup of the BBQ sauce to a small bowl. Place the chicken on the grill for about 10 minutes per side, brushing with 1/2 cup (or more) of the BBQ sauce for the last 2-3 minutes of cooking.
4) Transfer chicken to a serving plate and serve with the remaining sauce.
* You can also butterfly your chicken or slice it in half horizontally to make thinner pieces. It will cook faster and you will also have more BBQ sauce.
Makes: 4 servings.
This is a very tasty recipe. If you have BBQ sauce left over you can keep it for about a week in the fridge to use on something else.
