Barbecued Chicken Breasts

barbequed chicken breasts

 Preheat broiler, or grill.


Brush tops of boneless, skinless chicken breasts with barbecue sauce – just enough to glaze.


Place in foil lined broiler pan or grill rack.


Brush other side with sauce – again, just enough to glaze.


Broil or grill 3 inches from heat, basting with sauce, until no longer pink inside – about 5 – 7 minutes per side.


Let chicken stand for 5 minutes before serving.


Serve with additional sauce.


Make your own Barbecue Sauce


¼ cup ketchup

3 tablespoons cider vinegar

1 tablespoon ready made white horseradish

2 teaspoons firmly packed dark brown sugar

1 clove garlic, minced

1/8 teaspoon dried thyme

¼ teaspoon black pepper


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 and stir in pepper.


To Doctor Up Prepared Barbecue sauce-

To ½ cup ready made barbeque sauce, add a little cider vinegar or

red-wine vinegar, and 1 tablespoon ready made white

horseradish. Cook as above.

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