Skinless Boneless Chicken Breasts; (4 oz. or more each)
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 more)
1/8
ts
Dried Thyme
1/4
ts
Black Pepper
INSTRUCTIONS
SAUCE
From: kmeade@ids2.idsonline.com (The Meades)
Date: Sun, 30 Jun 1996 18:54:22 -0400
Recipe By: Lori Varela <lvarela@INSPIRE.OSPI.WEDNET.EDU>
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,
http://www.erols.com/hosey.
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