Chicken Breasts Brown Sugar & Citrus Grilled

By timbrehse

Ingredients

• 1 tablespoon unsalted butter
• 1/4 cup packed light brown sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon orange marmalade
• 1 heaping teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon Sriracha, or other hot sauce
• 2 (6-ounce) boneless, skinless chicken breast halves
• Kosher salt and freshly ground black pepper

Details

Servings 2
Adapted from heat.com

Preparation

Step 1

Combine butter, brown sugar, lemon juice, marmalade, mustard, paprika, and Sriracha in a small saucepan. Bring mixture to a simmer and cook until sugar is dissolved and mixture has thickened. Transfer half the sauce to a small bowl for basting and keep remaining sauce warm over low heat until ready to serve.


Season chicken breasts to taste with salt and pepper. Grill the chicken, smooth side down first, covered over direct medium heat for 2 to 3 minutes. Flip chicken and, using a basting brush, brush chicken with some of the reserved sauce. Cover and grill for another 4 to 6 minutes. Flip chicken again, brush with sauce, cover, and grill for another 2 to 3 minutes or until chicken registers an internal temperature of 165°F.

Remove chicken to a platter and brush with additional reserved sauce. Cover loosely with foil and allow to rest for 5 minutes before serving. Serve warm with remaining sauce in saucepan.