- 1/2 cup [100 g] sugar
- 1/2 cup [125 mL] vinegar
- 1/3 cup [80 mL] ketchup
- 1/4 cup [60 mL] honey
- 1 tablespoon [15 mL] Worcestershire sauce
- 1/2 teaspoon [2.5 mL] ground mustard seeds
- 1/2 teaspoon [2.5 mL] paprika
- 1/2 teaspoon [2.5 mL] curry powder
- 1/2 teaspoon [2.5 mL] garlic salt
- 1/2 teaspoon [2.5 mL] salt
- 1/8 teaspoon [0.5 mL] black pepper
- 4 [4-ounce / 113-g each] chicken whites
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- Into a blender, mix together sugar, vinegar, ketchup, honey, Worcestershire sauce, ground mustard seeds, paprika, curry powder, garlic, salt, salt and black pepper until smooth.
- Transfer chicken whites into alarge zipper bag before pouring in smooth marinade.
- Close and turn bag over to coat chicken whites well with marinade.
- Leave chicken whites to marinate, refrigerated for 1 to 3 hours, turning bag every once in while.
- Preheat barbecue to medium intensity.
- Drain chicken whites; throw away marinade.
- Grill chicken whites over direct heat for approximately 12 minutes turning chicken whites after 6 minutes, until juices run clear and a meat thermometer into the thickest part of the meat indicates 170°F [77°C].
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