Hannah's Barbecued Chicken

Architect Larry Mufson named this sweet and spicy barbecued chicken for his six-year-old daughter.

Plus: More Grilling Recipes and Tips

  • Servings: 6

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  • 1 cup light brown sugar
  • 1/2 cup cider vinegar
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 6 garlic cloves, smashed
  • 3 tablespoons grainy mustard
  • 2 tablespoons fresh lime juice
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon finely grated lime zest
  • 12 skinless boneless chicken breast halves (about 6 ounces each), lightly pounded
  • Salt and freshly ground pepper

How to make this recipe

  1. In a blender, combine the brown sugar, vinegar, olive oil, lemon juice, garlic, mustard, lime juice, Worcestershire sauce and lime zest. Blend until smooth. Arrange the chicken breasts in a large nonreactive dish and pour the marinade on top. Let stand at room temperature for up to 1 hour, turning occasionally.

  2. Light a grill or heat a grill pan. Remove the chicken from the marinade. Season the chicken with salt and pepper and grill until browned and cooked through, about 3 minutes per side. Serve hot or at room temperature.

Serve With

Gratinéed potatoes.

Contributed By Photo © Quentin Bacon Published February 1999

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