- Servings: 6
Ingredients:
| 6 | Boneless Skinless Chicken Breast Halves |
| 2 Tbsp | Olive Oil |
| ¼ cup | Balsamic Vinegar |
| 5 tsp | Sugar |
| 5 Tbsp | (or 1/3 Cup) Catsup |
| 1½ tsp | Worcestershire Sauce |
| 1 | Green Onion, minced |
| ½ tsp | Dry Mustard |
| 3 cloves | Garlic, minced |
| ¼ tsp | Salt |
| ¼ tsp | Black Pepper |
| 2 drops | Hot Pepper Sauce |
Directions:
Place the chicken in a plastic zipper bag. Combine remaining ingredients and pour over chicken. Refrigerate for 4 to 24 hours, turning bag occasionally.
Preheat coals to medium-high heat. Move coals to one side of grill. Remove chicken and discard marinade.
Place chicken on rack directly over coals; grill for 1 to 2 minutes on each side to sear. Move chicken to cooler area of grill, not over coals. Cover grill and cook 8-10 minutes until chicken is cooked through, but still moist.
