Barbecued Chicken

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“This recipe is from Marcia Adams' book Cooking from Quilt County. I loved this non-ketchup based marinade. I used boneless, skinless chicken breasts.”
READY IN:
9hrs 12mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small saucepan, combine all ingredients except chicken and bring to a boil over high heat. Remove from heat.
  2. Set aside and refrigerate some of the sauce.
  3. Place chicken pieces in a shallow glass dish and pour remaining sauce over the chicken. Cover and marinate, refrigerated, overnight.
  4. The next day, grill chicken over hot coals or on gas grill. Brush frequently on each side with the sauce. Grill approximately 6 minutes/side or until done as desired.
  5. Use reserved sauce to pour over chicken before serving.

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