[amandads]

This recipe serves: 4



INGREDIENTS:
1/2 cup ketchup
1/2 large Vidalia onion, peeled and quartered
1/4 cup white wine vinegar
1 teaspoon Tabasco sauce, or to taste
1 teaspoon dry mustard
1 1/2 tablespoons molasses
4 skinless chicken breasts, preferably bone-in
salt to taste
freshly ground black pepper


COOKING DIRECTIONS:
1. In the bowl of a food processor, combine the ketchup, Vidalia onion, white wine vinegar, Tabasco sauce, dry mustard and molasses. Process until the mixture is pureed. (The barbecue sauce can be made in advance and stored in the refrigerator for 1 week.)
2. Preheat the grill to medium-high. Season the chicken breasts with salt and pepper.
3. Grill the chicken, breast side down, until it is nicely marked by the grill grate. Turn the chicken breasts (bone-side down) and cook for 10 minutes. Brush the chicken with barbecue sauce and continue cooking until the chicken is cooked through and the barbecue sauce forms a glaze on the chicken.
Serving Size: 1 chicken breast with sauce

Number of Servings: 4
Per Serving
Calories
203
Carbohydrate
16 g
Fat
3 g
Fiber
1 g
Protein
27 g
Saturated Fat
1 g
Sodium
508 mg


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