Honey Grilled ... Chicken

1. Preheat barbecue grill to low heat.
2. In kitchen make the sauce by combining all ingredients in a medium saucepan over medium/low heat.
3. Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy. ((I've sense made this again and simmer on lowest setting for 10 minutes and then turn off and continue another 5 or until syrupy.))
4. Watch the sauce closely to make sure it doesn't bubble over.
5. Grill chicken over low heat for a longer amount of time (45 minutes to an hour or longer depending on your ability to know how hot your grill is - when in doubt, make an incision into the thickest part of the chicken and check that there is no pink).
6. Once cooked, glaze chicken with sauce. Easiest way to keep from burning is to work in a circle. Start with one and work your way around, flip breasts and glaze other side. Cirlce back around and remove.
7. Allow chicken to sit to allow fluids to distribute for moist breasts.

I thought that I would also add in how I fixed it on the stove incase anyone would like to do that way. It's REALLY simple.

1. In 2 quart saucepan make the sauce by combing all ingredients (minus the chicken) and cook over medium/low heat.
2. Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy. ((I've sense made this again and simmer on lowest setting for 10 minutes and then turn off and continue another 5 or until syrupy.))
3. Watch the sauce closely to make sure it doesn't bubble over.
4. Once sauce is in simmer, heat skillet to medium/low and cook chicken for 15 minutes flipping frequently.
5. Once cooked, turn off heat and glaze chicken. I drizzle sauce over one side and then flip and do the same on the other. Let it cook for a few minutes and then flip again, swirl in extra sauce that's over flown to make sure there is plenty still on the other side.
6. I like to use 90 second Uncle Ben's rice and I'll remove chicken to plates and let cool while the rice cooks. When rice is done and on plates I'll drizzle a little more sauce over the chicken and then the rest of the serving on the rice.