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60+ Minutes |
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Cooked by: Chef / Last Modified: 2/4/2008 / Base: Poultry / Number of Servings: 4 |
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Directions: 1. Preheat broiler, heat a charcoal grill until coals form white ash, or
preheat a gas grill to medium.
2. 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
minutes. Remove from heat, stir in pepper.
3. 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.
4. Broil or grill 3 inches from heat, basting with remaining sauce and
turning until no longer pink in center, about 5 to 7 minutes per side. Let
chicken stand for 5 minutes before serving.
| Ingredients:
4 Chicken breast halves
1/4 Cup(s) Reduced-sodium ketchup
3 Tablespoon(s) Cider vinegar
1 Tablespoon(s) Ready-made white horseradish
2 Teaspoon(s) Dark brown sugar
1 Clove garlic, minced
1/8 Teaspoon(s) Dried thyme
1/4 Teaspoon(s) Black pepper |
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