"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Barbecued Chicken Recipe

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This recipe for Barbecued Chicken, by , is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless boneless chicken breast halves (4 oz each)

For the sauce:
1/4 c reduced-sodium ketchup
3 tbsp. cider vinegar
1 tbsp. ready-made white horseradish
2 tsp firmly packed dark brown sugar
1 clove garlic minced
1/8 tsp dried thyme
1/4 tsp black pepper

Directions:
Directions:
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 min. Remove from heat and 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" from heat basting with remaining sauce and turning until no longer pink in center, about 5 to 7 min per side. Let chicken stand for 5 minutes before serving.

Number Of Servings:
Number Of Servings:
Serves 4
Personal Notes:
Personal Notes:
Short Cut
When time is short omit the sauce. Instead, use 1/2 c of ready made reduced sodium barbecue sauce mixed with a little cider vinegar or red-wine vinegar and white horseradish. Proceed as directed.

Cook's Tip
To prevent foods from sticking to the grill, scrub the grill rack and spray with vegetable cooking spray. A special wire brush works well for scrubbing. It can be found a supermarkets or hardware shops. Chicken must be seared over a hot grill before turning or the skin will stick to the grill. Turn several 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.

 

 

 

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