Boneless, tender and flavorful with caramelized barbecue glaze . . . you can’t ask for much more. Unless you dream of a back deck on the beach with twinkle lights, a hammock and piña coladas. Or a giant flat screen with surround sound and a deep rich bass subwoofer. Or maybe a rambler with a pool and an outdoor kitchen with shade umbrellas and sunshine year round. Not that I’ve thought about it . . . .
1 lb. chicken tenders
1 18-oz. bottle original Bull’s-Eye Barbecue Sauce
Reserve ½ cup barbecue sauce for basting. Marinade chicken in remaining barbecue sauce for 1-2 hours. When ready to cook, remove chicken from sauce and place on preheated grill rack over medium heat. Cook chicken 2-3 minutes with grill lid closed. Turn chicken and cook 2-3 minutes with lid closed. Turn chicken and baste lightly with reserved sauce. Cook 1-2 minutes. Turn chicken and baste lightly again. Cook 1-2 minutes more (until sauce is caramelized) and serve warm.