1 cup ketchup
1/4 cup apple cider vinegar
1/4 cup brown sugar, packed
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
4 boneless, skinless chicken breasts
2 tablespoons chopped fresh parsley leaves
Preheat grill to medium high heat.
Whisk together ketchup, vinegar, brown sugar, molasses, Worcestershire, mustard, garlic powder, onion powder, pepper and 1/4 cup water. Reserve 1/3 cup and set aside.
Combine ketchup mixture and chicken in a gallon size slider bag or large bowl; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade.
Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up.
Place chicken on foil and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10-12 minutes on each side.
Serve immediately, garnished with parsley, if desired.