4 skinless, boneless chicken breast halves (4 ounces each)
FOR THE SAUCE:
1/4 cup reduced-sodium ketchup
3 tablespoon cider vinegar
1 tablespoon ready-made white horseradish
2 teaspoons firmly packed dark brown sugar
1 clove garlic, minced
1/8 teaspoon dried thyme
1/4 teaspoon black pepper
1. Preheat broiler, heat a charcoal grill until coals form white ash, or preheat a gas grill to medium.
2. To prepare a 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 5-7 minutes per side. Let chicken stand 5 minutes before serving.
Yields: 4 Servings
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