Barbecued Chicken #2

Title: Barbecued Chicken #2
Categories: Poultry
Yield: 4 Servings

4 Skinless; boneless chicken
-breast halves (4 ounces

1/4 c Reduced-sodium ketchup
3 tb Cider vinegar
1 tb Ready-made white horseradish
2 ts Firmly packed dark brown
1 Clove garlic; minced
1/8 ts Dried thyme
1/4 ts Black pepper

1. Preheat broiler, heat a charcoal grill until coals form white ash, or
preheat a gas grill to medium.

2. 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.

3. 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.

4. Broil or grill 3 inches from heat, basting with remaining sauce and
turning until no longer pink in center, about 5 to 7 minutes per side. Let
chicken stand for 5 minutes before serving.


From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,