INGREDIENTS

INSTRUCTIONS

NORMA WRENN
Preparation time: 10 minutes  Cooking time 15 to 20 minutes
Preheat broiler, heat a charcoal grill until coals form white ash, or
preheat a gas grill to medium.
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.
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 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.
Short Cut:  When time is short, omit the sauce. Instead, use 1/2 cup of
ready-made reduced-sodium barbecue sauce mixed with a little cider vinegar,
or red-wine vinegar, or white horseradish. Proceed as directed.
Per serving:  Calories 146 (9% from fat) Carbohydrates 5g Protein 26g
Sodium 188mg Fat 1 g Cholesterol 66mg
Cook's Tips:  To prevent foods from sticking to the grill, scrub the grill
rack and spray it with vegetable cooking spray. A special wire brush works
well for scrubbing; it can be found at supermarkets or hardware shops.
Chicken must be seared over a hot grill before turning or the skin will
stick to the grill.  Turn seeral times throughout cooking and baste with
each turn.
While cooking on a grill, use long-handled tongs to turn the chicken
pieces.  A fork would pierce the meat and allow the flavorful juices to
escape.  MM Norma Wrenn
Source:  Healthy Meals in Minutes Promotional card
Posted to MM-Recipes Digest V4 #300 by "Deborah Kühnen"
<DEBKUHNEN@classic.msn.com> on Nov 19, 97

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