By Just A Pinch KitchenCrew
Featured Pinch Tips Video
- chicken breasts, boneless and skinless
- 1/4 c
- 3 Tbsp
- cider vinegar
- 1 Tbsp
- 2 tsp
- brown sugar, firmly packed
- garlic clove, minced
- 5/8 tsp
- dried thyme
- 1/4 tsp
1Preheat broiler, heat a charcoal grill until coals form white ash, or preheat a gas grill to medium.
2To prepare sauce, in a small saucepan, combine ketchup, vinegar, horseradish, brown sugar, garlic and thyme. Mix well.
3Bring to a boil over medium-low heat.
4Cook, stirring frequently, until thickened, about 5 minutes.
5Remove from heat; stir in pepper.
6Brush tops of chicken pieces lightly with sauce.
7Place chicken, sauce-side down, on a foil-lined broiler pan or grill rack.
8Brush other sides lightly with sauce.
9Brush tops of chicken pieces lightly with sauce.
10Place chicken, sauce-side down, on a foil-lined broiler pan or grill rack.
11Brush other sides lightly with sauce.
12Broil 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.
13Let chicken stand for 5 minutes before serving.