I think they would grill great if you flattened them some. I always flatten chicken breasts before I grill them, before I put them in marinate. I put them in a Ziploc bag and use the back of a steak tenderizer or rolling pin to flatten them.

Yes, I think they should be flattened also to make sure they cook all the way through. As the marinade is almost a sugary glaze, I would oil the grate and cook them at a lower temp to avoid burning

Burning is going to be a real issue, especially if you grill it; I'd watch that closely. Between the BBQ and the brown sugar, it's going to flare a lot. Reminds me of Heinz 57 and honey sauce my grandmother used to put on pork, chicken, etc. It should taste good.

Janie, I answered you over at cooking but here goes: The recipe sounds good! I would use the indirect grilling method with
the chicken on the non-heated side. Since the tenders are a part of the
breast, the breasts should not take much longer to grill. Keep an eye on
them, you don't want to over cook them and have dried out birdie.

Thank you PK and everyone. Yes, PK and others did answer me today over on cooking, I appreciate that so I guess just over reacted, thought my post got lost over there.

Thanks for the advice and suggestions, I'll take them all to heart. I was thinking this might not be an easy recipe for the grill, but I think it will as long as I keep my eyes open :)

Too sugary for my taste.

I would butterfly the breast as mentioned. Indirect heat and lower temperature would also help. Sounds good. Let us know how it goes.

My hubs will think its too sugary also, Elmer. But for one night out of 365 he'll eat it :) Enough red wine along with dinner will hopefully make it okay.

Wine and sweet doesn't work for me either, but everyone has their own taste.

Wine and anything works for us.

I was going to say the same thing as pkramer said.....grill them off the coals. We grill a lot of things indirectly.

Thanks about the indirect heat comments! We're pretty good cooks here, but its the hubs who does the grilling (why does it so often seem to be a testosterone thing????) but anyway he does okay usually - but I don't think he's ever done indirect heat - but I think he's up to it. We've both learned a lot over the years :) We'll be cooking this for a group of 15 but I'm counting on him doing that grilling so I can do everything else - I'm sure you all understand that scheme of things.

Janie, have him look at a couple of youtube videos about indirect grilling. Does the grill have a thermometer?

Is there time for him to do a test-run before your event, since this is a new recipe requiring a new technique?

Rhizo, I don't know! Its not my domain LOL. We've discussed everything and I think he's got his plan all in place. No test run, Nickel, we'll just wing it!

Hoping all y'all will keep your fingers crossed LOL.

Of course, one should not walk away from a grill. Gas or charcoal. It behooves the person to stand by and watch. So what if there is a glass of something in your hand. You only need one hand to open the grill!

Oh Jim, you must know my hubs. Grill and a glass go hand in hand.