Post by April B. on Jul 6, 2003 14:06:20 GMT -6
Spicy Barbecued Chicken Breasts
1/4 cup chili sauce
2 T. ketchup
1 T. honey
1 T. red wine vinger
1 tsp. ground ginger
1 tsp. Dijon mustard
3/4 tsp. ground black pepper
1/4 tsp. garlic powder
1/4 tsp. ground red pepper
1 lb. skinless , boneless chicken breast halves
To prepare the grill for cooking, spray the unheated grill rack with no-stick spray.
Then light the grill according to manufacturer's directions.
Place the rack on the grill.
Meanwhile , for the sauce, in a small saucepan, stir together the chili sauce, ketchup, honey, vingar, ginger, mustard, black pepper, garlic powder and red pepper. Bring to a boil, then remove from the heat; set aside.
Rinse the chicken and pat dry with paper towels. Place the chicken on the rack over the coals. Grill uncovered , for 5 minutes. Turn the chicken over and brush with the sauce.
Grill for 5 to 10 minutes more or until the chicken is no longer pink.
Brush with the remaining sauce before serving
;D
1/4 cup chili sauce
2 T. ketchup
1 T. honey
1 T. red wine vinger
1 tsp. ground ginger
1 tsp. Dijon mustard
3/4 tsp. ground black pepper
1/4 tsp. garlic powder
1/4 tsp. ground red pepper
1 lb. skinless , boneless chicken breast halves
To prepare the grill for cooking, spray the unheated grill rack with no-stick spray.
Then light the grill according to manufacturer's directions.
Place the rack on the grill.
Meanwhile , for the sauce, in a small saucepan, stir together the chili sauce, ketchup, honey, vingar, ginger, mustard, black pepper, garlic powder and red pepper. Bring to a boil, then remove from the heat; set aside.
Rinse the chicken and pat dry with paper towels. Place the chicken on the rack over the coals. Grill uncovered , for 5 minutes. Turn the chicken over and brush with the sauce.
Grill for 5 to 10 minutes more or until the chicken is no longer pink.
Brush with the remaining sauce before serving
;D