This is my version of a quick homemade barbecue sauce, but calling it that feels like I’m adding the step of actually making a big batch of barbecue sauce (which would be smart, btw). Instead, I throw the elements of a barbecue sauce into a ziplock with some cutlets and do the same thing again the next time.
1. Place on grill pan. Dark meat chicken cutlets really absorb the flavor best because they can withstand a longer, slower grilling time. I flip them regularly to prevent overcooking. Remove to a plate and cover until serving.