Yield: 4 Servings
|4||Skinless Boneless Chicken Breasts; (4 oz. or more each)|
|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|
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, .