Firecracker BBQ Smokehouse Lunch

Allergens

Gluten-free (depending on the barbecue sauce used)

Ingredients

• 4 large chicken breasts, boneless and skinless
• 1 cup barbecue sauce (homemade or store
• bought)
• 1/2 cup apple cider vinegar
• 1/4 cup Worcestershire sauce
• 1/4 cup brown sugar
• 1/4 cup molasses
• 1/4 cup honey
• 1 tablespoon smoked paprika
• 1 tablespoon ground black pepper
• 1 teaspoon cayenne pepper (optional, for added heat)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt, to taste

Instructions

1. In a large bowl, whisk together barbecue sauce, apple cider vinegar, Worcestershire sauce, brown sugar, molasses, honey, smoked paprika, ground black pepper, cayenne pepper (if using), garlic powder, onion powder, and salt. Set aside.
2. Season the chicken breasts with salt and pepper to taste. Place them in a large resealable plastic bag or shallow dish.
3. Pour the sauce mixture over the chicken, ensuring each breast is well coated. For an extra smoky flavor, let the chicken marinate in the refrigerator for at least 1 hour or up to overnight.
4. Preheat your grill to medium high heat (approximately 350°F / 175°C). Remove the chicken from the marinade, letting excess sauce drip off.
5. Grill the chicken breasts for 6 8 minutes per side or until cooked through and reaching an internal temperature of 165°F (74°C). Baste with additional sauce during grilling to enhance flavor and create a glossy finish.
6. Once cooked, let the chicken rest for a few minutes before slicing and serving.

Chef’s Insight

To achieve that perfect charred look, sear the chicken directly over high heat for 1-2 minutes per side before continuing to cook through at medium-high heat.

Notes

To infuse more smokiness into the dish, try using wood chips (like hickory or mesquite) on the grill.