Honey Barbecued Chicken Breasts

Honey Barbecued Chicken Breasts(Adapted from CL)

1 cup low-sodium bottled chili sauce
1/2 cup ketchup
2 tablespoons honey
2 tablespoons molasses
1/3 cup Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1 tablespoon Sriracha
1 teaspoon paprika
1/4 teaspoon salt
2 garlic cloves, minced
6, 6-ounce skinless, boneless chicken breast halves

In a small saucepan, combine the first 11 ingredients. Bring mixture to a boil over medium-high heat; reduce heat, and simmer 30 minutes, stirring occasionally. Remove from heat, and cool. Reserve 1/3 cup of marinade. Combine chicken and remaining marinade in a large zip-top plastic bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.

Prepare grill to medium-high heat.

Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done, basting occasionally with reserved 1/3 cup marinade. During the final couple minutes, be watchful as the coating may get dark very quickly.