Apple-Glazed Barbecued Chicken
Recipe by: BBQGuide
1 can (6 ounce) frozen apple juice concentrate, thawed
1/4 cup reduced-sodium 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.
Check the temperature for grilling; the temperature should be
medium-hot (see the Test Kitchen Tip below). 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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