Grilled BBQ Chicken
 Fire up the grill—this easy BBQ chicken is absolutely brimming with rich, smoky barbecue flavor. Ingredients For the Chicken 1¾ pounds chicken tenderloins or boneless skinless chicken breasts ¼ cup vegetable oil 3 cloves garlic, minced 1¼ teaspoons salt 1 tablespoon packed light brown sugar 2 teaspoons smoked paprika 1 teaspoon ground cumin 1 teaspoon chili powder ⅛ teaspoon cayenne pepper About 1 cup store-bought barbecue sauce or homemade BBQ sauce 1¾ pounds chicken tenderloins or boneless skinless chicken breasts ¼ cup vegetable oil 3 cloves garlic, minced 1¼ teaspoons salt 1 tablespoon packed light brown sugar 2 teaspoons smoked paprika 1 teaspoon ground cumin 1 teaspoon chili powder ⅛ teaspoon cayenne pepper About 1 cup store-bought barbecue sauce or homemade BBQ sauce Instructions For the Chicken If using boneless skinless chicken breasts, place the chicken breasts one at a time in a 1-gallon zip-lock bag; using a meat mallet, pound the breasts to an even ½-inch thickness. (Skip this step if using tenderloins.) In a large bowl, whisk together the oil, garlic, salt, brown sugar, smoked paprika, cumin, chili powder, and cayenne. Place the chicken in the bowl and, using tongs, toss until the chicken is evenly coated with the marinade. Cover the bowl and place in the refrigerator to marinate for at least 6 hours or up to 24 hours. Preheat the grill to high and oil the grates. Grill the chicken, covered, for 2 to 3 minutes. Flip the chicken, and then brush with some of the barbecue sauce. Cook for 2 to 3 minutes more. (Note that tenderloins will cook faster than breasts.) Transfer the chicken to a serving platter and serve with the remaining barbecue sauce alongside. If using boneless skinless chicken breasts, place the chicken breasts one at a time in a 1-gallon zip-lock bag; using a meat mallet, pound the breasts to an even ½-inch thickness. (Skip this step if using tenderloins.) In a large bowl, whisk together the oil, garlic, salt, brown sugar, smoked paprika, cumin, chili powder, and cayenne. Place the chicken in the bowl and, using tongs, toss until the chicken is evenly coated with the marinade. Cover the bowl and place in the refrigerator to marinate for at least 6 hours or up to 24 hours. Preheat the grill to high and oil the grates. Grill the chicken, covered, for 2 to 3 minutes. Flip the chicken, and then brush with some of the barbecue sauce. Cook for 2 to 3 minutes more. (Note that tenderloins will cook faster than breasts.) Transfer the chicken to a serving platter and serve with the remaining barbecue sauce alongside. Nutrition Information Powered by Per serving (4 servings) Calories: 386 Fat: 20 g Saturated fat: 2 g Carbohydrates: 5 g Sugar: 4 g Fiber: 1 g Protein: 45 g Sodium: 513 mg Cholesterol: 145 mg Per serving (4 servings) Calories: 386 Fat: 20 g Saturated fat: 2 g Carbohydrates: 5 g Sugar: 4 g Fiber: 1 g Protein: 45 g Sodium: 513 mg Cholesterol: 145 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.