Barbecued Chicken #5

Title: Barbecued Chicken #5
Categories: Poultry
Yield: 4 Servings

4 Skinless Boneless Chicken
-Breasts; (4 oz. or more

1/4 c Ketchup
3 tb Cider Vinegar
1/2 tb White Horseradish; or more
-to taste
2 ts Brown Sugar; Packed
1 Clove Garlic; minced (or
1/8 ts Dried Thyme
1/4 ts Black Pepper

From: (The Meades)

Date: Sun, 30 Jun 1996 18:54:22 -0400
Recipe By: Lori Varela

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,