Barbecued 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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