BBQ Chicken Marinade

• •
  Ketchup(60g)
• •
  Maple syrup(15g)
• •
  Vinegar, Apple Cider(15g)
• •
  Worcestershire Sauce(15g)

  Lea & Perrins is the standard. A little goes a long way.

• •
  Paprika, Smoked(10g)
• •
  Cumin, Ground(5g)
• •
  1 teaspoon kosher salt
• •
  Garlic powder(5g)
• •
  1/2 teaspoon ground black pepper
• •
  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

Instructions

1. 1In a small bowl, whisk together the ketchup, maple syrup, apple cider vinegar, Worcestershire sauce, smoked paprika, ground cumin, and garlic powder until smooth and fully combined.
2. 2Pat the chicken breasts dry with paper towels, then pound each to an even thickness of about ¾ inch between two sheets of plastic wrap.
3. 3Place the chicken breasts in a large ziptop bag or shallow dish and pour the marinade over them, ensuring all pieces are fully coated. Seal the bag (or cover the dish) and refrigerate for at least 2 hours or up to 1 day, turning the bag halfway through if possible.
4. 4Remove the chicken from the refrigerator 15 minutes before cooking. Heat a large skillet or griddle over medium-high heat and lightly oil the surface.
5. 5Place the chicken breasts in the hot skillet and cook 6–7 minutes per side over medium-high heat, basting with any remaining marinade, until golden brown and the internal temperature reaches 165°F when measured with a meat thermometer at the thickest point.
6. 6Transfer the cooked chicken to a cutting board and let rest for 5 minutes, then slice if desired.
7. 7Divide the chicken evenly into 4 airtight containers while still warm, allowing to cool slightly before sealing. Store in the refrigerator for up to 4 days or freeze for up to 3 months.