Preheat broiler, or grill.
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.