This easy recipe is filled with flavor. A light dry rub with onion powder and paprika is applied to the raw chicken. Then right before it is done cooking, a rich glaze of sauce is brushed on and allowed to crystallize.

Chicken can be hit or miss on the grill. Is it cooked through? Not yet. Grill more and then BAM it’s overcooked and dry. This problem is easily solved with a meat thermometer. It’s easy to tell if it is cooked, and also if it is close to being done, a key when you are slathering on barbeque sauce! See below…

 

Sweet & Tangy Barbeque Sauce

Yields: 1 1/2 cup sauce. Time: 30 min.
 

1 cup butter
2/3 cup vinegar
3 Tablespoons Dry Mustard
4 teaspoons salt
1 Tablespoon Worchestshire Sauce
dash of hot sauce
1/4 teaspoon Ground Pepper
1 cup Dark Brown Sugar

Method:
Melt the butter in a medium size saucepan. Add the remaining ingredients and stir to combine. Boil over medium high heat until thickened and bubbly. Pour in to a grill safe container.

Paprika Grilled Chicken Breasts:

Serves: 4-6 adults. Time: 30

4-6 boneless chicken breasts, trimmed of fat
2 teaspoons Smoked Paprika
2 teaspoons Onion Powder
1 teaspoon sugar

Sprinkle 1 teaspoon of Smoked Paprika on one side of the breasts, then the other teaspoon on the other side. Continue with the Onion Powder and Sugar. Cover and set aside.

Heat* your grill to 400-degrees. Lightly grease your grates so the chicken will not stick to them. Place the chicken on the center of the grill. Add the grill-safe barbeque sauce container behind them.

Close the grill and cook for about 5 minutes. Open the grill and flip the chicken. Apply the meat thermometer to the center breast.

Continue to flip until you reach an internal temp of about 170-degrees. Use a grill-safe brush to slather the chicken with the bubbly barbeque sauce. Brush both sides. Close the grill and continue to cook until the internal temp is 175-degrees.

Serve immediately!

*I encourage you to use charcoal and not gas to heat your grill. Try a chimney starter, usually available in your grocer’s grilling section. It is very simple to use, even for a grilling beginner. Simply pack the bottom with newspaper (or computer paper!), drip a bit of vegetable oil over it. Turn it over so the paper is in the bottom, load the top with charcoal, and light the paper on fire. The fire naturally goes up to light the charcoal, and it is white within minutes.

Do you have any grilling tips or tricks? I’d love to hear them in the comments.