Ingredients
6medium boneless,skinless chicken breasts halves, or chicken thighs
salt and pepper,to taste
olive oil,for brushing grill
½cupgranulated sugar
2½tspcornstarch
½cupbalsamic vinegar
¼cupwater
¼cupapple juice
¼cuptomato paste
1½tbspmolasses
1tbsplow sodium soy sauce
1tbspWorcestershire sauce
1tspliquid smoke,hickory flavor
½tsponion powder
½tspgarlic powder
½tspsalt,or to taste
¼tspfreshly ground black pepper
Preparation
Preheat grill to medium high heat. Place chicken in a ziploc bag and gently pound chicken with the flat side of a meat mallet to an even thickness. Season each side of chicken breast with salt and pepper.
Brush grill lightly with olive oil. Place chicken on grill and cook with lid closed for 5 to 8 minutes per side, until internal temperature reaches 160 degrees F.
Baste chicken generously with Balsamic Barbecue Sauce during the last few minutes of grilling.
In a medium saucepan, whisk together sugar and cornstarch. Stir in remaining ingredients then heat mixture just to a boil over medium high heat, stirring frequently.
Once the mixture reaches a boil, reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally, until sauce has thickened and slightly reduced.
Remove from heat, allow to cool and store in a non-reactive, airtight container in the refrigerator for up to one week.
