Prep 45 mins
Cook 15 mins
Even though summer is justifiably over, September still holds some nice Indian-summer weather for one last barbecue! If you're the type who likes to hold out the "freedom" weather for as long as you can, serve these with homemade potato salad and fresh quartered tomatoes marinated in basil, onions, and garlic-linfused balsamic vinegar. Yummy;)
- 4 boneless skinless chicken breasts
- salt and pepper, to taste
- 1⁄2 lemons, juice of or 1⁄2 lime, juice of
- 1⁄4 cup pure maple syrup
- 1⁄4 cup barbecue sauce
- 2 tablespoons mustard (use your favorite)
- 1⁄4 teaspoon liquid smoke
- Soak the chicken breasts in cold, salted water for at least 30 minutes, to eliminate the"game-y" taste; drain and pat dry.
- While the chicken is soaking, fire up the grill.
- Sprinkle the chicken with salt and pepper to taste; sprinkle with lemon juice.
- Stir together the maple syrup, barbecue sauce, mustard, and liquid smoke.
- Grill the chicken, turning and basting with the sauce, for 12-15 minutes, or until the juices run clear and centers are no longer pink.
- Serve hot.
This was absolutely wonderful. I used chicken pieces instead of breasts. Did this in the oven on 350* for about 45 minutes and turned chicken every 15 minutes to recoat in sauce. Thanks for the great recipe.