Categories: Chicken, Grill, Main Dish

Ingredients

• Marinade
• 1/4 cup ketchup
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 2 tablespoons cider vinegar
• 2 tablespoons canola oil
• 1 tablespoon dark brown sugar
• 2 teaspoons Worcestershire sauce
• 2 teaspoons dry mustard
• 1 teaspoon paprika
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne
• Meat
• * 4 chicken breast halves, with bone and skin (10-12 ounces each)

Directions

1. Make the marinade: in a bowl, whisk together the marinade ingredients.

2. Rinse the chicken breasts under cold water and pat dry with paper towels.

3. Place in a large, resealable plastic bag and pour in the marinade.

4. Press the air out of the bag and seal tightly; turn the bag to distribute the marinade; place in a bowl, and refrigerate 4-6 hours, turning occasionally.

5. Remove the beasts from the bag and discard the marinade.

6. Grill, bone side down, over indirect medium heat until the juices run clear and the meat is no longer pink at the bone, 30-40 minutes.

7. For crisper skin, grill the breasts, skin side down, over direct medium heat during the last 5 minutes of grilling time; serve warm.

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