- 1/4 cup [60 mL] ketchup
- 3 tablespoons [45 mL] cider vinegar
- 1 tablespoon [15 mL] horseradish
- 2 teaspoons [10 mL] brown sugar
- 1 garlic clove, minced
- 1/8 teaspoon [0.5 mL] thyme
- 1/4 teaspoon [1 mL] black pepper
- 1 chicken, cut into parts
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- Preheat barbecue.
- Mix together all ingredients, except black pepper and chicken, into a saucepan.
- Cook, stirring, until thickened, for approximately 5 minutes.
- Take away from heat.
- Stir in black pepper.
- Coat chicken parts with prepared mixture.
- Barbecue, or fry into a frypan, covered with al foil and turning once, until no longer pink inside.
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