BBQ Sauce:

1/2 cup ketchup

2 tablespoons THIS

2 tablespoons light mayonnaise

1 1/2 tablespoons molasses (not blackstrap)

1 1/2 tablespoons tamari

2 teaspoons dry mustard

1 teaspoon salt

1/8 teaspoon freshly ground smoked peppercorn blend

4 boneless skinless chicken breast halves (2 whole breasts split) pounded thinly to about 3/8" thickness

The paillard or pounded cut of meat allows for quick grilling and adds a touch of elegance to your menu.  Buy it already pounded or do it yourself.  Place the chicken breast in between plastic wrap or parchment paper and pound with the smooth side of a meat hammer, rolling pin or cast iron skillet. 

Combine the sauce ingredients in a bowl and whisk together until well blended.  For best results, marinate the chicken in the sauce for at least an hour covered in the refrigerator, turning and coating halfway through the marinating process.  Be sure to discard any leftover marinade that has been used with the raw meat and use a clean platter for the grilled paillards.

When your grill is ready, place the paillards on a lightly oiled grill rack using a set of tongs and cover.  In about 8 minutes, lift the paillard with the tongs to check for a lovely golden red color along with some signs of charring.   Flip and grill for about another 8 minutes.  Grills vary, so take care not to overcook this thin cut.  The above method was used with a single layer of charcoal briquets about 3 1/2 inches below the grill leaving the cover vent open.  This recipe can also be done on the stove top with an indoor grill pan or an oven using the broiler at the end to achieve some charring.

Enjoy this Chicken Paillard BBQ with your favorite sides or slice into one inch pieces and serve on a bed of mixed salad greens dressed with a reserved spoonful of the sauce in a vinaigrette .