Brush tops of boneless, skinless chicken breasts lightly with barbeque sauce.
Place in foil lined broiler pan or grill rack.
Brush other side with sauce.
Broil or grill 3 inches from heat, basting with sauce, until no longer pink inside – about 5 – 7 minutes per side.
Let chicken stand for 5 minutes before serving.
Make your own Barbeque Sauce
¼ cup ketchup
3 tablespoons cider vinegar
1 tablespoon ready made white horseradish
2 teaspoons firmly packed dark brown sugar
1 clove garlic, minced
1/8 teaspoon dried thym
¼ teaspoon black pepper
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 and stir in pepper.
To Doctor Up Prepared Barbeque sauce-
To ½ cup ready made barbeque sauce, add a little cider vinegar or red-wine vinegar, and 1 tablespoon ready made white horseradish. Cook as above.