Ingredients

4 skinless, boneless chicken

FOR THE SAUCE:

1/4 cup ketchup

3 Tablespoons cider vinegar

1 Tablespoon ready-make white horseradish

2 teaspoons firmly packed dark brown sugar

1 clove garlic, minced

1/8 teaspoon dried thyme

1/4 teaspoon black pepper

Preparation

  1. Start grill and heat.

  2. To prepare sauce, in a small saucepan, combine ketchup, vinegar, horseradish, brown sugar, garlic, and thyme. Mix well. Bring to a boil over medium-low heat. Cook, stirring frequently, until thickened, about 5 minutes. Remove from heat; stir in pepper.

  3. Brush tops of chicken pieces lightly with sauce. Place chicken, sauce-side down, on a foil-lined grill pan. Brush other sides lightly with sauce.

  4. Grill 3-inches from heat, basting with remaining sauce and turning until no longer pink in the center, about 5 to 7 minutes per side. Let chicken stand for 5 minutes before serving.