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To prepare barbecue sauce: Combine ketchup, beer, molasses, orange juice, vinegar, Worcestershire, mustard and onion powder in a medium heavy saucepan; bring to a simmer over medium-high heat, stirring. Reduce heat to maintain a simmer and cook, stirring frequently, until reduced to about 1 1/2 cups, 20 to 25 minutes. Stir in hot sauce.
To prepare chicken: Preheat a gas grill to medium or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F).
Cut each chicken breast in half crosswise and combine with oil in a medium bowl. Season with salt and pepper.
Oil the grill rack. Grill the chicken, with the lid closed, until lightly browned on the bottom, about 4 minutes. Brush with about 1/2 cup barbecue sauce, close the lid and grill for 4 minutes more. Turn the chicken over, brush another 1/2 cup of the barbecue sauce on the second side, close the lid once more and continue grilling until an instant-read thermometer inserted into the thickest portion of the chicken registers 165°F, 1 to 2 minutes. Serve the chicken with more barbecue sauce on the side, if desired.