Classic BBQ’d Chicken Breasts

4 chicken breast halves (with bone and skin), 10-2 oz. each

1/4 c. ketchup
2 Tbsp. honey
2 Tbsp. Dijon mustard
2 Tbsp. cider vinegar
2 Tbsp. canola oil
1 Tbsp. dark brown sugar
2 tsp. Worcestershire sauce
1 tsp. paprika
2 tsp. dry mustard
1 tsp. granulated garlic
1 tsp. granulated onion
1/2 tsp. Kosher salt
1/4 tsp. cayenne

In medium bowl whisk together marinade ingredients. Rinse chicken breasts under cold water and pat dry with paper towels. Place in large, resealable plastic bag and pour in marinade. Press air out of bag and seal tightly. Turn bag to distribute marinade, place in a bowl and refrigerate for four – six hours, turning occasionally. Remove breasts from bag and discard marinade. Grill, bone side down, over indirect medium heat until juices run clear and meat is no longer pink at the bone, 30-40 minutes. For crispier skin grill breasts, skin side down, over direct medium heat during the last five minutes of grilling time. Makes four servings.