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Ingredients:
2 boneless, skinless chicken breasts
For the rub - 
1 1/2 Tablespoons paprika
1/4 teaspoon pepper
1/2 teaspoon garlic salt
1 teaspoon granulated sugar
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
For the BBQ sauce -
1/4 cup ketchup
1/2 teaspoon salt
1 teaspoon cider vinegar
1/2 teaspoon granulated sugar
1 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
2 Tablespoons brown sugar
1 teaspoon dry mustard
1/2 Tablespoons honey
1/4 teaspoon garlic powder
3 Tablespoons water

Directions:
In a small bowl, mix together all the ingredients for the rub.  Sprinkle evenly over both sides of the chicken and place on clean platter or plate.  Cover with plastic wrap and let sit in refrigerator for at least 2 hours.

Meanwhile, in a sauce pan over medium heat, add all the ingredients for the bbq sauce and stir to combine.  Bring to a simmer, reduce heat, and let cook for 10 minutes; stirring occasionally.  Remove from heat and allow to cool.  Can be stored in a jar in the refrigerator for up to two weeks.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Place chicken over direct heat and grill about 6 minutes per side.  Brush the chicken with the BBQ sauce and continue to cook until chicken reaches an internal temperature of 165 degrees F.  (about another 2-3 minutes per side).  Remove from grill and allow to cool for a few minutes.  Serve with any remaining bbq sauce.  Enjoy!

Ingredients:
2 boneless, skinless chicken breasts
For the rub - 
1 1/2 Tablespoons paprika
1/4 teaspoon pepper
1/2 teaspoon garlic salt
1 teaspoon granulated sugar
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
For the BBQ sauce -
1/4 cup ketchup
1/2 teaspoon salt
1 teaspoon cider vinegar
1/2 teaspoon granulated sugar
1 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
2 Tablespoons brown sugar
1 teaspoon dry mustard
1/2 Tablespoons honey
1/4 teaspoon garlic powder
3 Tablespoons water

Directions:
In a small bowl, mix together all the ingredients for the rub.  Sprinkle evenly over both sides of the chicken and place on clean platter or plate.  Cover with plastic wrap and let sit in refrigerator for at least 2 hours.

Meanwhile, in a sauce pan over medium heat, add all the ingredients for the bbq sauce and stir to combine.  Bring to a simmer, reduce heat, and let cook for 10 minutes; stirring occasionally.  Remove from heat and allow to cool.  Can be stored in a jar in the refrigerator for up to two weeks.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Place chicken over direct heat and grill about 6 minutes per side.  Brush the chicken with the BBQ sauce and continue to cook until chicken reaches an internal temperature of 165 degrees F.  (about another 2-3 minutes per side).  Remove from grill and allow to cool for a few minutes.  Serve with any remaining bbq sauce.  Enjoy!

Super Bowl Menu Must-Haves: 5 Healthy Chicken Wing Recipes

Ingredients

• 2 lbs Chicken Wings and Drumsticks
• Walden Farms Asian Marinade or Mrs. Dash Teriyaki Marinade
• 1 tbsp Red Chili Pepper Flakes
• 2 tsp Sriracha
• 1/2 tbsp Sesame Seeds
• Chopped Cilantro

Directions

1. Rinse and pat dry chicken, then trim off visible fat.
2. Place chicken in a large pot. Fill pot with cold water until chicken is covered by two inches.
3. Bring water to a boil and boil for 10 minutes.
4. While chicken is boiling, put remaining ingredients into a large Ziploc bag and shake to mix.
5. Set broiler to high with the rack about 6 inches from the flame.
6. Once chicken is done, remove from water and add to Ziploc bag.
7. Shake until all wings are fully covered with marinade.
8. Place chicken on a baking sheet and broil for 6 minutes on each side until skin starts to crisp.
9. Enjoy!