Honey Barbecued Chicken Breasts

Ingredients

• 1 cup bottled chili sauce low-sodium
• 1 tablespoon cider vinegar 
• 1 tablespoon dijon mustard 
• 2  garlic cloves minced
• 0.5 cup buckwheat honey 
• 0.5 cup catsup 
• 6  lemon wedges 
• 1 teaspoon paprika 
• 0.3 teaspoon salt 
• 36 ounce chicken breast halves boneless skinless
• 1 tablespoon sriracha such as huy fong) hot
• 0.3 cup worcestershire sauce 

Equipment

• sauce pan
• grill
• ziploc bags

Directions

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.
2. Remove from heat, and cool. Reserve 1/3 cup of marinade.
3. Combine chicken and remaining marinade in a large zip-top plastic bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.
4. Prepare grill to medium-high heat.
5. Remove chicken from bag; discard marinade.
6. 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.
7. Serve with lemon wedges.