WW Easy Barbecued Chicken: A Flavorful Classic

My grandmother, bless her heart, wasn’t much of a cook, but she had a few dishes in her repertoire that were family favorites. One of those, surprisingly, was her barbecued chicken. It wasn’t fancy, but it was always a crowd-pleaser, especially at our summer picnics. I remember the sweet and tangy aroma wafting from the grill, the sticky fingers, and the satisfied smiles. This recipe reminds me of those simpler times, with a healthier twist, making it perfect for today’s busy lifestyle.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 16 minutes
• Total Time: 26 minutes
• Servings: 4
• Yield: 4 chicken breast halves
• Dietary Type: Balanced

Ingredients

• ½ cup ketchup
• 2 tablespoons finely chopped onions
• 2 tablespoons peach jam or 2 tablespoons apricot jam
• 2 tablespoons white vinegar
• 1 teaspoon Worcestershire sauce
• 1 ½ teaspoons chili powder
• ⅛ teaspoon garlic powder
• Cooking spray
• 4 (6 ounce) skinless chicken breast halves (bone-in)

Equipment Needed

• Small saucepan
• Grill
• Grill rack

Instructions

1. In a small saucepan, combine the ketchup, finely chopped onions, peach jam (or apricot jam), white vinegar, Worcestershire sauce, chili powder, and garlic powder.
2. Bring the mixture to a boil over medium heat.
3. Once boiling, reduce the heat to low and simmer, uncovered, for 5 minutes, stirring occasionally to prevent sticking. This allows the flavors to meld and the sauce to thicken slightly.
4. Remove the saucepan from the heat. Set aside ½ cup of the sauce and keep it warm; this will be used for serving.
5. Coat the grill rack generously with cooking spray to prevent the chicken from sticking. This is crucial for easy removal and clean-up.
6. Place the prepared grill rack on your grill over medium-hot coals (aim for a temperature between 350 to 400 degrees Fahrenheit). You can also use a gas grill, setting it to medium-high heat.
7. Place the skinless chicken breast halves, bone side up, on the prepared grill rack.
8. Grill, covered, for 8 minutes on each side, or until the chicken is cooked through and the internal temperature reaches 165 degrees Fahrenheit. Turn the chicken once during cooking.
9. While grilling, baste the chicken with the remaining barbecue sauce. The basting will give the chicken a rich, flavorful crust. Continue to baste as you turn it.
10. Serve the grilled chicken with the reserved ½ cup of barbecue sauce for dipping or drizzling.

Expert Tips & Tricks

• Perfect Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). Insert the thermometer into the thickest part of the breast, avoiding the bone. Overcooked chicken will be dry, so accurate temperature reading is essential.
• Flavor Boost: For a smoky flavor, add a handful of wood chips (hickory or mesquite) to your charcoal grill. If using a gas grill, you can use a smoker box filled with wood chips.
• Sauce Consistency: If the barbecue sauce is too thick, add a tablespoon of water at a time until it reaches your desired consistency. If it’s too thin, simmer for a few more minutes to allow it to reduce slightly.
• Prevent Sticking: Besides using cooking spray, make sure your grill is hot before placing the chicken on it. A hot grill sears the surface of the chicken, which helps prevent sticking.
• Even Cooking: If your grill has hot spots, rotate the chicken during cooking to ensure it cooks evenly.

Serving & Storage Suggestions

Serve the WW Easy Barbecued Chicken immediately after grilling. It pairs perfectly with classic barbecue sides like coleslaw, corn on the cob, potato salad, or a simple green salad. For a lighter meal, serve it with grilled vegetables like zucchini, bell peppers, and onions.

Leftover barbecued chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave it (although this can make it slightly dry), bake it in the oven at 350°F (175°C) until heated through, or pan-fry it with a little bit of oil. The oven method is generally best for retaining moisture.

For longer storage, you can freeze the cooked chicken for up to 2-3 months. Wrap each piece individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	260 kcal	N/A
Calories from Fat	42 g	16%
Total Fat	4.7 g	7%
Saturated Fat	1 g	5%
Cholesterol	109.7 mg	36%
Sodium	567.4 mg	23%
Total Carbohydrate	15.8 g	5%
Dietary Fiber	0.7 g	2%
Sugars	12.1 g	48%
Protein	37.2 g	74%

Variations & Substitutions

• Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the barbecue sauce for a spicier kick.
• Sweeten the Deal: Use honey or maple syrup instead of jam for a different kind of sweetness.
• Vinegar Variety: Experiment with different vinegars, such as apple cider vinegar or balsamic vinegar, for a unique flavor profile.
• Herb Infusion: Add fresh herbs like rosemary or thyme to the barbecue sauce while it simmers.
• Chicken Cut: Use chicken thighs instead of chicken breasts for a juicier and more flavorful option. Adjust the cooking time accordingly.
• Smoked Paprika: Substitute smoked paprika for regular chili powder to add a smoky flavor.

FAQs (Frequently Asked Questions)

Q: Can I make the barbecue sauce ahead of time?
A: Absolutely! The barbecue sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This allows the flavors to meld even further.

Q: Can I use boneless, skinless chicken breasts instead of bone-in?
A: Yes, you can. Boneless, skinless chicken breasts will cook faster, so reduce the grilling time accordingly (about 5-6 minutes per side). Be careful not to overcook them, as they can become dry.

Q: How do I know when the chicken is done?
A: The best way to ensure the chicken is fully cooked is to use a meat thermometer. Insert it into the thickest part of the breast, avoiding the bone. The internal temperature should reach 165°F (74°C).

Q: Can I bake this chicken in the oven instead of grilling?
A: Yes, you can bake the chicken in the oven at 375°F (190°C) for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Baste with the barbecue sauce during the last 10 minutes of baking.

Q: Is this recipe suitable for people on a weight loss program?
A: Yes, this recipe is designed to be lighter, making it suitable for those watching their weight. Using skinless chicken breast and a moderate amount of sauce helps keep the calorie and fat content in check.

Final Thoughts

This WW Easy Barbecued Chicken is a delightful and guilt-free way to enjoy a classic barbecue flavor. Whether you’re grilling outdoors or baking in the oven, this recipe is sure to become a family favorite. Don’t be afraid to experiment with the sauce and add your own personal touch. I encourage you to try this recipe and share your feedback. Pair it with a refreshing glass of iced tea or lemonade for the perfect summer meal. Enjoy!