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Apple Glazed Barbecued Chicken
- 1 can (6 ounce) frozen apple juice concentrate, thawed
- 1/4 cup ketchup
- 2 tablespoons packed brown sugar
- 1 tablespoon cider vinegar
- 1 teaspoon dried thyme
- 1/8 teaspoon hot-pepper sauce
- 6 boneless, skinless chicken breast halves (4 ounces each)
- In a small saucepan, combine the apple juice concentrate, ketchup, brown sugar, vinegar, thyme and hot- pepper sauce.
- Cook, stirring, over medium heat until the sugar completely dissolves.
- Remove from the heat and cool to room temperature.
- Place the chicken in a single layer in a 13-by-9-inch baking pan.
- Pour about half of the cooled ketchup mixture over the chicken, turning once to coat both sides.
- Cover and refrigerate both the chicken and the remaining ketchup mixture for 4 to 24 hours.
- Coat a grill rack with nonstick spray.
- Then light the grill according the manufacturer's directions.
- Place the rack on the grill.
- Remove the chicken from the ketchup mixture & discard whatever ketchup mixture remains in the baking pan.
- Coat the chicken pieces with nonstick spray and brush them with some of the remaining ketchup mixture.
- Place the chicken on the rack and grill, uncovered, for 8 minutes.
- Turn the chicken over and brush with the remaining ketchup mixture.
- Grill for 7 to 10 minutes, or until the chicken is tender and cooked through.
- Discard any remaining ketchup mixture.
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