Easy, quick, no fuss and delicious!
6 – 8 skinless chicken breasts
250ml tomato sauce
62ml balsamic vinegar
62ml brown sugar
30ml Worcestershire sauce
5ml mustard powder
15ml smoked paprika
Add all the ingredients for the sauce to a mixing bowl and whisk together.
Reserve 62 ml of the mixed sauce and put aside, to baste the chicken once it is on the grill.
Place the chicken breasts into a resealable plastic bag and pour the rest of the sauce into the bag with the chicken.
Leave to marinate at room temperature for one hour.
Line your BBQ griddle with a double layer of aluminium foil, with the matt side facing upward.
Poke some wholes into the foil with the tines of a fork so that any juice/sauce may drain away.
Place the chicken breasts onto the lined griddle once the fire has reached a medium-high heat. Cook for 12 minutes before turning.
Baste the breasts liberally with the reserved marinade and cook for another 12 minutes.
Remove the breasts from the fire and once more baste it with the remaining marinade.
Sprinkle with chopped parsley and serve.