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.