Categories: Poultry- Chicken

Ingredients

• Barbecue sauce:
• 3 cups reduced-sugar ketchup
• 1/4 cup Splenda Brown Sugar Blend
• 1/3 cup vinegar
• 3 Tbsp. prepared yellow mustard
• 3 Tbsp. Worcestershire sauce
• 2 Tbsp. molasses
• 1 Tbsp. paprika
• 1 1/2 tsp. salt
• 1 1/2 tsp. garlic powder
• 3/4 tsp. onion powder
• 3/4 tsp. ground black pepper
• 2 tsp. liquid smoke
• Chicken:
• 1/4 cup Splenda Sugar Blend
• 1/2 tsp. kosher salt
• 1 cup hot tap water
• 3 cups cold water
• 1 lb. boneless, skinless chicken breasts
• 1 lb. boneless skinless chicken thighs
• 1/2 tsp. ground black pepper

Directions

1. Combine all ingredients for barbecue sauce in a medium saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer 20 minutes, or until slightly thickened. (Top with a splatter guard during cooking.) Use immediately or cool, cover and refrigerate for up to 1 month.

2. Combine Splenda sugar blend, salt, and hot water in 1-gallon zipper-lock bag and shake to dissolve Splenda and salt. Add cold water and chicken. Press air out of bag, seal and refrigerate 1 1/2 to 2 hours.

3. Remove chicken from brine and discard brine. Refrigerate chicken until half an hour before you want to grill it (up to 1 day).

4. Pat chicken dry with paper towels and sprinkle all over with pepper. Let rest t room temperature for 20 minutes.

5. Heat grill to medium-high. Brush grill grate and coat with oil. Put chicken on grill, cover and cook 5 to 7 minutes on one side. Flip chicken and brush with barbecue sauce. Cook another 5 to 7 minutes, or until chicken is no longer pink and juices run clear (about 170 degrees on an instant-read thermometer). Coat chicken with 1 1/2 cups sweet and smoky barbecue sauce.

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