(Makes 4 servings)
4 bone-in, skinless chicken breast halves
1 tablespoon vegetable oil
1 cup Teriyaki Barbecue Sauce
Lightly brush chicken with oil; place on grill rack. Cover and grill chicken 4 to 6 inches from medium coals about 8 minutes. Turn chicken; cover and grill about 7 minutes longer. Baste chicken with Teriyaki Barbecue Sauce. Grill chicken, turning and basting frequently, about 3 more minutes or until juice is no longer pink when centers of thickest pieces are cut, or to an internal temperature of 180 degrees.
Teriyaki Barbecue Sauce
1/4 cup ketchup
2 tablespoons mustard
1 tablespoon molasses
1/4 cup brown sugar
2 tablespoons rice wine vinegar
2 tablespoons brewed coffee
1 teaspoon finely chopped fresh gingerroot
2 tablespoons light soy sauce
1 garlic clove, finely chopped
Combine ingredients and simmer in small saucepan, about 20 minutes.
Note: You may prepare this sauce ahead of time and refrigerate.