Today we're preparing BBQ Chicken Breasts, prepared with a homemade barbecue sauce, which is the real star of today's show. Featuring teriyaki, Korean red chili, and balsamic vinegar, the sauce is sweet, spicy, and savory all at once, and pleasantly thick.

Why You'll Love Today's Chicken

1) The Barbecue Sauce. It's super simple to make, and features with a complex flavor profile carried on a decadently thick texture. As a nice bonus it's super versatile, pairing great with ribs, steaks, pork, or even eggs. Honestly, I probably should have devoted an entire post just to this sauce.

2) Great in Tacos. Today's chicken would be great sliced up into tacos with some melted Oaxaca cheese, shredded lettuce, and raw onions.

3) Great Cold in a Sandwich. Slice the chicken up cold, and layer it into a sandwich with cheese and lettuce, and you're good to go.

Ingredient Notes and Tips

1) Teriyaki Sauce - What is this stuff, anyway? At its simplest, teriyaki is soy sauce with brown sugar (though white sugar or honey can also be used), sake or mirin, and ginger. This mixture is then boiled until it has reached the desired thickness - the more it's boiled, the thicker it becomes. Most commercially available teriyakis have a thickness similar to that of soy sauce, while homemade and craft made teriyakis tend to be on the thicker side. Contrary to popular opinion, thickness is 'not' a sign of quality, but rather simply a matter of preference. Teriyakis used as a dip or as a glaze tend to be thicker, while those teriyakis used as an ingredient, such as in marinades, tend to be thinner.

2) Scallions - Edible Garnish. While some American supermarkets mislabel scallions as shallots and shallots as scallions, don't let that fool you, because US supermarkets are notorious for their labeling mishaps, with one prominent example being their labeling of orange fleshed sweet potatoes as 'yams,' despite 'real' yams being more akin to yucca in taste and texture. Yes, some parts of the English-speaking world don't differentiate shallots from scallions linguistically - but linguistics often fall short of 'reality.' Instead, what matters is that they 'are' different things. Scallions are long, thin, green and white, with a flavor reminiscent of 'crisp sweet onion,' with just a hint of 'vegetable moisture.' By contrast, shallots look like elongated red onions, and taste like 'sweet onions and garlic.' However, one area where they 'do' overlap is that they are both best enjoyed raw either mixed into salads or as edible garnish.

More BBQ Favorites

1) Chicken Thighs and Rum Sauce. These chicken thighs feature a homemade BBQ Rum Sauce, which combines the sweetness of rum and brown sugar with a nice touch of heat courtesy of jalapenos and chili paste.

2) Honey Ginger Babyback Ribs. Barbecued babyback ribs combined with wet 'and' dry rub, which we then cook low-and-slow cooking, resulting in ribs that are supremely moist and packed with flavor.

3) Citrus BBQ Ribs. Easily one of my favorite ribs recipe. Sweet, savory, and decadently moist, with notes of citrus layered throughout. The secret ingredient? 7-Up. I know, it sounds crazy, but it works.