Grilled Barbeque Chicken
4

Serves 4

Here's a recipe for both light- and dark-meat chicken that's speedy enough for weeknights. Serve it with corn on the cob and a tossed salad for a classic, casual meal.

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    Ingredients: 
    • 1 1/2 tablespoon sweet paprika
    • 1/2 teaspoon granulated garlic
    • 3/4 teaspoon coarse sea salt
    • 1/8 teaspoon cayenne pepper
    • 2/3 cup barbecue sauce, plus more for serving
    • 2 (8 ounce) large boneless, skinless chicken breasts
    • 4 boneless, skinless chicken thighs
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    Method: 

    Prepare a grill for medium-high cooking or heat a grill pan over high heat. In a small bowl, combine paprika, garlic, salt and cayenne.

    Place chicken breasts on a cutting board and split each horizontally with a sharp knife, forming 2 thinner cutlets. Sprinkle cutlets and thighs all over with the spice mixture. Place thighs on the grill; cook for 2 minutes, and then place breast cutlets on the grill. Cook chicken, turning and flipping pieces several times, until just about cooked through, about 8 minutes longer on the grill or 10 minutes longer on a grill pan. Baste with barbecue sauce and cook on each side about 1 minute longer. Serve with more barbecue sauce on the side.

    Nutritional Info: 
    Per Serving:360 calories (90 from fat), 10g total fat, 2.5g saturated fat, 145mg cholesterol, 970mg sodium, 15g carbohydrate (0g dietary fiber, 12g sugar), 50g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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