1/4 c chili sauce
2 T reduced-sodium ketchup
1 T honey
1 T red-wine vinegar
1 t ground ginger
1 t Dijon mustard
3/4 t ground black pepper
1/4 t garlic powder
1/4 t ground red pepper
4 boneless, skinless
chicken breast halves
Makes 4 servings
In a small saucepan, combine the chili sauce, ketchup, honey,
vinegar, ginger, mustard, black pepper, garlic powder, and red
pepper. Bring to a boil over medium heat. Remove from the
heat and set aside.
Grill the chicken about 4" from medium heat for 5 minutes.
Turn, brush with the sauce and grill for 5 to 10 minutes, or until
the chicken is no longer pink inside (test with a sharp knife).
Brush the other side with the remaining sauce before serving.
2 T reduced-sodium ketchup
1 T honey
1 T red-wine vinegar
1 t ground ginger
1 t Dijon mustard
3/4 t ground black pepper
1/4 t garlic powder
1/4 t ground red pepper
4 boneless, skinless
chicken breast halves
Makes 4 servings
In a small saucepan, combine the chili sauce, ketchup, honey,
vinegar, ginger, mustard, black pepper, garlic powder, and red
pepper. Bring to a boil over medium heat. Remove from the
heat and set aside.
Grill the chicken about 4" from medium heat for 5 minutes.
Turn, brush with the sauce and grill for 5 to 10 minutes, or until
the chicken is no longer pink inside (test with a sharp knife).
Brush the other side with the remaining sauce before serving.
