Harlem Sauce

• 1/4 cup unsalted margarine (half-stick)
• 1 tablespoon olive oil
• 4 tablespoons ketchup
• 2 tablespoons tomato sauce
• 4 tablespoons lemon juice
• 4 tablespoons white vinegar
• 2 teaspoons yellow mustard
• 2 teaspoons hot sauce
• 1 teaspoon cayenne powder
• 1 teaspoon minced garlic
• 1 1/2 tablespoons dried parsley
• 1 teaspoon onion powder
• 1/2 cup water

1. In a medium sauce pot, gently melt butter and olive oil over medium heat.
2. Add ketchup, tomato sauce, lemon juice, vinegar, mustard, and hot sauce - stir or whisk to combine.
3. Add cayenne powder, garlic, parsley, onion powder, and water - stir or whisk to combine.
4. Raise heat to Medium-High and cook until boiling. Boil for about a minute or two.
5. Turn down heat to Medium and cook for 5 minutes, stirring often.
6. Take sauce pot off heat and let cool for 1 hour.
7. Use as a marinade for 6-8 boneless chicken breasts. Poke chicken all over with a fork, and marinate in a large, resealable plastic bag or container for 4-24 hours in the refrigerator.
8. Grill for 10-12 minutes each side, or bake uncovered at 400 degrees for 20 minutes. Let rest for 5 minutes after cooking. (Double cooking time if using bone-in chicken).
9. Important! --> Boil remaining marinade for 5 minutes, if extra sauce is desired - brush on while grilling.

unsalted margarine, olive oil, ketchup, tomato sauce, lemon juice, white vinegar, yellow mustard, hot sauce, cayenne powder, garlic, parsley, onion powder, water

Taken from www.food.com/recipe/harlem-sauce-459453 (may not work)