For The Sauce:
1/4 cup reduced-sodium ketchup
3 tbsp. cider vinegar
1 tbsp. ready-made white horseradish
2 tsp. firmly packed dark brown sugar
1 clove garlic, minced
1/8 tsp. dried thyme
1/4 tsp. black pepper
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| BARBECUED CHICKEN | ||||
| Yields 4 | ||||
| 4 skinless, boneless chicken breast halves (about 4 oz. each) For The Sauce: 1/4 cup reduced-sodium ketchup 3 tbsp. cider vinegar 1 tbsp. ready-made white horseradish 2 tsp. firmly packed dark brown sugar 1 clove garlic, minced 1/8 tsp. dried thyme 1/4 tsp. black pepper |
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| Preheat broiler, heat a charcoil grill until coals form white ash, or preheat a gas grill to medium. To prepare sauce, in a small saucepan, combine ketchup, vinegar, horseradish, brown sugar, garlic and thyme. Mix well. Bring to a boil over medium-low heat. Cook, stirring frequently, until thickened, about 5 minutes. Remove from heat; stir in pepper. Brush tops of chicken pieces lightly with sauce. Place chicken, sauce-side down, on a foil-lined broiler pan or grill rack. Brush other sides lightly with sauce. Broil or grill 3 inches from heat, basting with remaining sauce and turning until no longer pink in center, about 5-7 minutes per side. Let chicken stand for 5 minutes before serving. | ||||