Barbecued Chicken

• 4 boneless skinless chicken breast halves
• 14 cup reduced sodium ketchup
• 3 tablespoons cider vinegar
• 1 tablespoon white horseradish
• 2 teaspoons brown sugar, firmly packed
• 1 garlic clove, minced
• 18 teaspoon dried thyme
• 14 teaspoon black pepper

1. Preheat broiler, heat a charcoal grill until coals form white ash, or preheat a gas grill to medium.
2. To prepare sauce, in a small saucepan, combine ketchup, vinegar, horseradish, brown sugar, garlic, and thyme.
3. Mix well.
4. Bring to a boil over medium-low heat.
5. Stirring frequently, until thickened, about 5 minutes.
6. Remove from heat; stir in pepper.
7. Brush tops of chicken pieces lightly with sauce.
8. Place chicken, sauce-side down, on a foil-lined broiler pan or grill rack.
9. Brush other sides lightly with sauce.
10. Broil or grill 3 inches from heat, basting with remaining sauce and turning until no longer pink in the center, about 5 to 7 minutes per side.
11. Let chicken stand for 5 minutes before serving.

chicken, ketchup, cider vinegar, white horseradish, brown sugar, garlic, thyme, black pepper

Taken from www.food.com/recipe/barbecued-chicken-247209 (may not work)