Ingredients
Equipment
Method
Instructions
- Cut the 2 lb chicken breast into 1/2-inch-thick filets.
- Make the marinade: in a large zip-top bag combine 3/4 cup Cheerwine, 1/4 cup soy sauce, 3 Tbs minced garlic, 3 Tbs lemon juice, 1 teaspoon red pepper flakes, 1/2 cup vegetable oil, 2 Tbs yellow mustard, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Add the chicken, seal the bag, and massage to coat. Refrigerate 1–24 hours.
- Make the sauce: in a medium saucepan combine 1 cup Cheerwine, 1/4 cup soy sauce, 1/4 cup honey, 1/2 cup Dark Karo Syrup, 3 Tbs butter, 2 C brown sugar, 3 Tbs minced garlic, 3 Tbs lemon juice, 1 teaspoon red pepper flakes, 2 Tbs yellow mustard, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Heat over medium, stirring frequently, until the sauce reduces and thickens to coat the back of a spoon (it should leave a clear line when you run your finger across it). Remove from heat.
- Transfer one-third of the finished sauce to a clean bowl and set it aside for serving at the table. Keep the remaining two-thirds of the sauce for basting while the chicken cooks.
- Remove the chicken from the marinade and discard the marinade. (Do not use the marinade.)
- Preheat the grill to medium heat.
- Grill the chicken: place the filets on the preheated grill and cook, basting frequently with the sauce you set aside for basting, until the internal temperature of the chicken reaches 165°F. Do not use the reserved serving sauce for basting.
- When the chicken is done, discard any sauce that contacted raw chicken (including the basting sauce). Serve the grilled chicken hot with the reserved one-third of sauce at the table.
Notes
Add more or less red pepper flakes to increase or decrease the heat.
This will make about a cup and a half of bbq sauce (so you won’t have a lot left over to use on other stuff). Make a double amount if you want it for other things.
Be sure to reserve some for use at the table.If the sauce has completely cooled, you might want to warm it slightly before serving at the table. This helps to keep the chicken warm AND thins the sauce slightly.
You’ll know the sauce is done when it coats the back of a spoon and you can draw a line through it with your finger and the line stays on the back of the spoon.Don’t try to save money by saving the marinade and using it for the sauce, that’s dangerous because it could have harmful bacteria from soaking the raw chicken in it.
If you don’t want to grill this chicken, no problem! Just put it in a baking dish and bake at 350 for about 20 minutes. Paint with the sauce every 5 minutes. Cook to an internal temp of 165.
You can also make on the stove top by cooking it in a frying pan over medium heat.
Pour the sauce into the pan and spoon it up onto the chicken as it cooks.
This will make about a cup and a half of bbq sauce (so you won’t have a lot left over to use on other stuff). Make a double amount if you want it for other things.
Be sure to reserve some for use at the table.If the sauce has completely cooled, you might want to warm it slightly before serving at the table. This helps to keep the chicken warm AND thins the sauce slightly.
You’ll know the sauce is done when it coats the back of a spoon and you can draw a line through it with your finger and the line stays on the back of the spoon.Don’t try to save money by saving the marinade and using it for the sauce, that’s dangerous because it could have harmful bacteria from soaking the raw chicken in it.
If you don’t want to grill this chicken, no problem! Just put it in a baking dish and bake at 350 for about 20 minutes. Paint with the sauce every 5 minutes. Cook to an internal temp of 165.
You can also make on the stove top by cooking it in a frying pan over medium heat.
Pour the sauce into the pan and spoon it up onto the chicken as it cooks.