BBQ Chicken Breasts

INGREDIENTS:

4 boneless, skinless Chicken Breasts from Farmers’ Market Poultry

1 Cup Ketchup

1/4 Cup Apple Cider Vinegar

1/4 Cup brown sugar, packed

1 Tbsp Molasses

1 Tbsp Worcestershire Sauce

1 teaspoon Ground Mustard

1/2 teaspoon Garlic Powder

1/4 teaspoon Onion Powder

1/4 teaspoon Ground Black Pepper

4 boneless, skinless Chicken Breasts from Farmers’ Market Poultry

2 tablespoons chopped fresh Parsley Leaves

 

DIRECTIONS:

Preheat grill to medium high heat.

Whisk together ketchup, vinegar, brown sugar, molasses, Worcestershire, mustard, garlic powder, onion powder, pepper and 1/4 cup water. Reserve 1/3 cup and set aside.

Combine ketchup mixture and chicken in a gallon size slider bag or large bowl; marinate for at least one hour to overnight, turning the bag occasionally. Drain the chicken from the marinade.

Make drainage holes in a sheet of non-stick aluminum foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up.

Place chicken on foil and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10-12 minutes on each side.

Serve immediately, garnished with parsley, if desired.