Barbecue sauce… so good but so bad. There may be nothing better slathered over meat on the grill, but nearly any store bought variety will have high fructose corn syrup as a main ingredient. And if not that dreaded substance, then some other form of sugar. Now admittedly, this recipe does have some sugar in the form of honey and orange juice. But you can reduce or eliminate the quantity of either to your personal preference. Personally I think this barbecue sauce is a great middle ground between sweet deliciousness and not spiking your blood sugar like you just ate a pint of ice cream.
Barbecue Chicken Breasts
- 4 Chicken breast halves (boneless and skinless)
- 1 6 oz.can Tomato paste
- 2 tbs Apple cider vinegar
- 1 tbs Mustard (of choice)
- 1/2 tbs Honey
- 1 tbs Chili powder
- 1 tsp Paprika
- 1 tsp Tabasco sauce
- 1 tsp Black pepper
- 1 tbs olive oil
- 2 cloves garlic (minced)
- 1/2 yellow onion (minced)
- Juice from 1/2 orange
In a sauce pot, heat the olive oil over high heat. Saute the garlic and onion until onion is translucent.
Add the tomato paste, vinegar, mustard, honey, and orange juice to the sauce pot. Reduce heat to medium and cook for a minute or two while stirring.
Add chili powder, paprika, Tabasco, and black pepper. Continue to cook and stir until desired consistency.
Brush the barbecue sauce over chicken breasts. Grill over high heat until done. Re-brush sauce over chicken while cooking as desired.
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