Firecracker Smokehouse BBQ Chicken

Allergens

Wheat (from BBQ sauce), Soy (from Worcestershire sauce)

Ingredients

• 2 bone
• in, skin
• on chicken breasts (about 1 1/2 pounds)
• 1 cup your favorite BBQ sauce
• 1/4 cup honey
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon hot sauce (adjust to taste)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste

Instructions

1. Combine BBQ sauce, honey, brown sugar, apple cider vinegar, Worcestershire sauce, hot sauce, smoked paprika, garlic powder, onion powder, salt, and pepper in a medium bowl. Mix well to combine.
2. Place the chicken breasts in a large zip top bag or shallow dish. Pour half of the BBQ sauce mixture over the chicken, turning the breasts to coat evenly. Refrigerate for at least 2 hours, or up to overnight.
3. Preheat your grill or grill pan to medium high heat (about 400°F). Remove chicken from marinade, letting excess sauce drip off.
4. Grill the chicken for about 6 minutes per side, basting frequently with remaining BBQ sauce mixture. The internal temperature of the chicken should reach 165°F when tested with a meat thermometer.

Chef’s Insight

Allow the chicken to rest for a few minutes before cutting to retain its juiciness.

Notes

Adjust the heat level of the hot sauce to your preference.