Grilled Chicken

Grilled chicken yum! It's summer and I do most of my cooking outdoors on the grill. Well I do a lot of grilling all year long, rain and snow have not stopped me from grilling. This is one of the many ways I grill chicken. These are skinless boneless chicken breasts. The problem with this kind of chicken is that it is so easy to over cook, and when they are over cooked they become very dry. In this recipe I mix up a marinade that's a east meets west but the flavor is it's own. I scored the chicken in four places for two reasons: One it gives the marinade a chance to flavor deep into the meat and Two it speeds up the cooking.

Recipe:

4 Boneless Skinless Chicken Breasts (Scored across the meat no more than half way through)

For the marinade:

1 Cup Barbecue Sauce (Store bought is fine)

2 Tablespoons Honey (more for a sweeter marinade, but be careful too much honey will cause it to burn quickly)

1 Tablespoon Rice Vinegar

1/2 Teaspoon Sriracha Hot Chili Sauce (more for a hotter marinade)

Mix in a bowl until all ingredients are mixed thoroughly.

Pat dry the chicken with a paper towel and set aside, in a zip top bag pour in the marinade. Add the chicken, seal the bag and turn to coat the chicken.

Marinate for 1 - 4 hours in the refrigerator.

Remove from the refrigerator 30 minuets before cooking.

Heat your grill to medium heat about 350F.

Oil the grill grate

Drain excess marinade from chicken and cook for about 8 - 10 minuets or until no longer pink in the center, turning once.