Categories: Chicken

Ingredients

• 3/4 cup ketchup
• 3/4 cup beer, preferably porter
• 1/2 cup molasses
• 2 tablespoons orange juice
• 2 tablespoons cider vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1/2 teaspoon onion powder
• 2 teaspoons hot sauce, or to taste
• 4 (8-ounce) boneless, skinless chicken breasts, trimmed
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Directions

1. To prepare barbecue sauce: Combine ketchup, beer, molasses, orange juice, vinegar, Worcestershire, mustard and onion powder in a medium heavy saucepan; bring to a simmer over medium-high heat, stirring. Reduce heat to maintain a simmer and cook, stirring frequently, until reduced to about 1½ cups, 20 to 25 minutes. Stir in hot sauce.

2. To prepare chicken: Preheat a gas grill to medium or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).

3. Cut each chicken breast in half crosswise and combine with oil in a medium bowl. Season with salt and pepper.

4. Oil the grill rack (see Tip). Grill the chicken, with the lid closed, until lightly browned on the bottom, about 4 minutes. Brush with about ½ cup barbecue sauce, close the lid and grill for 4 minutes more. Turn the chicken over, brush another ½ cup of the barbecue sauce on the second side, close the lid once more and continue grilling until an instant-read thermometer inserted into the thickest portion of the chicken registers 165°F, 1 to 2 minutes. Serve the chicken with more barbecue sauce on the side, if desired.

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