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Barbecued chicken

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Ingredients/Components

brown sugar - 3 Tbsp
vinegar - 2 Tbsp
dry mustard - 1 tsp
clove garlic, minced - 1 item
Worcestershire sauce - 2 tsp
low sodium tomato paste - 2 Tbsp
chopped onion 1 medium - 1/2 c
can lower-sodium tomato sauce - 1 oz
several dashes of bottled hot pepper sauce optional - 1 item
total or 4 medium skinless, boneless chicken breast halves 12 oz - 4 small

How to make barbecued chicken:

For sauce, in a small saucepan, stir together the tomato sauce, onion, brown sugar, tomato paste, vinegar, Worcestershire sauce, dry mustard, garlic and if desired, hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until desired consistency, stirring occasionally. Remove half of the sauce (about 1/2 cup). Cover and store in the refrigerator for another use for up to 2 weeks.

Meanwhile, remove skin from the chicken breast halves or thighs. Rinse chicken; pat dry. Grill chicken on an uncovered grill directly over medium coals until chicken is tender and no longer pink. Brush often with the remaining sauce during the last 10 to 15 minutes of grilling. (Allow 35 to 45 minutes for chicken pieces with bone and 15 to 18 minutes for boneless chicken.) Makes 4 servings. Counts 2 ounces chicken and vegetable. Per Serving: total fat 3 grams and calories 152.

Recipe categories: Chicken, Main dish, Whole chicken.

Rating:

4.4

Average rating: 4.4, total votes: 5

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