Ingredients

• Fresh parsley leaves – 2 tablespoons. (Chopped)
• Skinless and boneless chicken breasts – 4 nos.
• Black pepper (Ground) – 1/4 teaspoon.
• Ketchup - 1 cup.
• Onion powder – 1/4 teaspoon.
• Garlic powder – 1/2 teaspoon.

• Apple cider vinegar - 1/4 cup.
• Ground mustard – 1 teaspoon.
• Worcestershire – 1 tablespoon.
• Brown sugar - 1/4 cup. (Packed)
• Molasses - 1 tablespoon.

Cooking guidelines

A grill needs to be preheated to medium high heat.

Pepper, onion powder, garlic powder, mustard, Worcestershire sauce, molasses, brown sugar, vinegar and ketchup have to be whisked together after adding 1/4 cup of water.

You need to set aside 1/3 cup water.

You have to take a large bowl or slider bag (gallon-size) and the ketchup mixture and chicken should be combined in it.

They need to be marinated for 60 minutes at least. (Overnight is the best option and it is always advisable to turn the bag in an occasional way)

The chicken has to be drained from the marinade.

Drainage holes should be made in a sheet of nonstick foil (good option is Reynolds Wrap) using a grilling fork.

The foil sheet should be placed on grill grate and the non-stick side should be kept face-up.

Chicken has to be placed on foil and cooked for 10 to 12 minutes on each side. (You have to flip it once and it has to be basted using reserved 1/3 cup marinade)

This dish can be served immediately and you can garnish it with parsley.