Barbecue chicken with lime barbecue sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Butter |
| 1 | cup | Celery - 1/4 inch dice |
| 1 | each | Med red bell pepper 1/4\" dic |
| 3 | tablespoons | Soy sauce |
| 2 | tablespoons | White vinegar |
| 1 | tablespoon | Dijon mustard |
| ½ | teaspoon | Salt |
| 3 | eaches | Chkn breasts, hvd & deboned |
| ¼ | cup | Carrots - shredded |
| 1 | each | Med onion, 1/4\" dice |
| 1 | each | Clove garlic, finely minced |
| 1 | cup | Chicken stock |
| 1 | cup | Catsup |
| 3 | tablespoons | Brown sugar - packed |
| ¼ | cup | Fresh lime juice |
Directions
Sweat the carrots in butter 5 minutes; then add the celery, onion, red pepper and garlic; meanwhile, in a medium saucepan, mix soy sauce, chicken stock and vinegar; whisk in catsup, Dijon mustard, brown sugar and salt; heat to simmer, dissolving sugar, and cook 10 minutes; add vegetables and heat through remove from heat and stir in lime juice.
Sear chicken on both sides and place in shallow pan; pour marinade over; let marinate for at least 30 minutes, turning occasionally and basting. Pour off marinade into saucepan; heat to boiling; grill chicken, basting until done; reduce sauce to half volume; serve over chicken. Serve with Potato / Apple Salad. Yield 6 servings. From Chuck Ozburn.