Sanderson's Cookbook, Barbecued Chicken

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Barbecued Chicken

4 skinless, boneless chicken breast halves
1/2 cup catsup
3 tablespoons vinegar
1 tablespoon prepared white horseradish
2 teaspoons firmly packed brown sugar
1 clove garlic, minced
1/8 teaspoon dried thyme
1/4 teaspoon black pepper

Preheat broiler or charcoal or gas grill to medium. Prepare sauce by combining catsup, vinegar, horseradish, brown sugar, garlic, and thyme in a small saucepan. Mix well and bring to a boil over medium to low heat. Stir frequently, cooking until thickened (approximately 5 minutes). Remove from heat and stir in pepper. Brush tops of chicken pieces lightly with sauce and place sauce side down on a foil-lined broiler pan or grill rack. Brush other sides lightly with sauce. Broil or grill 3 inches from the heat, basting with remaining sauce and turning until chicken is no longer pink in the center (about 5 to 7 minutes per side). Let chicken stand for 5 minutes before serving. Serves 4.