Honey Barbecued Chicken Breasts

• 1 cup low-sodium bottled chili sauce
• 1/2 cup ketchup
• 1/2 cup buckwheat honey
• 1/3 cup Worcestershire sauce
• 1 tablespoon cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
• 1 teaspoon paprika
• 1/4 teaspoon salt
• 2 garlic cloves, minced
• 6 (6-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 6 lemon wedges

1. Combine first 10 ingredients in a small saucepan. Bring mixture to a boil over medium-high heat; reduce heat, and simmer 30 minutes, stirring occasionally. Remove from heat, and cool. Reserve 1/3 cup of marinade. Combine chicken and remaining marinade in a large zip-top plastic bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.
2. Prepare grill to medium-high heat.
3. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done, basting occasionally with reserved 1/3 cup marinade. Serve with lemon wedges.

chili sauce, ketchup, buckwheat honey, worcestershire sauce, cider vinegar, mustard, sriracha, paprika, salt, garlic, skinless, cooking spray, lemon wedges

Taken from www.myrecipes.com/recipe/honey-barbecued-chicken-breasts-0 (may not work)