Barbecued chicken #5

Yield: 4 Servings

Measure Ingredient
4 Skinless Boneless Chicken Breasts; (4 oz. or more each)
¼ cup Ketchup
3 tablespoons Cider Vinegar
½ tablespoon White Horseradish; or more to taste
2 teaspoons Brown Sugar; Packed
1 Clove Garlic; minced (or more)
⅛ teaspoon Dried Thyme
¼ teaspoon Black Pepper

SAUCE

From: kmeade@... (The Meades)

Date: Sun, 30 Jun 1996 18:54:22 -0400 Recipe By: Lori Varela <lvarela@...> Preheat broiler, heat charcoal grill until coasl form white ask, or preheat a gas grill to medium. (I used my fiberware electric grill) To prepare sauce, in small sucepan, 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 reminaing sauce and turning until no longer pink in center, about 5 to 7 minutes per side (mine took a lot longer, because of the pieces were fatter and farther away from the heat). Let chicken stand for 5 minutes before serving.

I served this with rice (actually I must admit I used Rice Roni... my kids love it), tossed green salad, and mixed vegetables.

MC-Recipe Digest V1 #135

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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