| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 4 | 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: [email protected] (The Meades) Date: Sun, 30 Jun 1996 18:54:22 -0400 Recipe By: Lori Varela <[email protected]> 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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