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Apple-Glazed Barbecued Chicken

Categories:
main dish, poultry, low fat, chicken

1 can frozen apple juice concentrate - (6; thawed
1/4 cup reduced-sodium ketchup
2 tablespoons brown sugar - (packed)
1 tablespoon cider vinegar
1 teaspoon dried thyme
1/8 teaspoon hot-pepper sauce
6 boneless skinless chicken breast ha; (4 oz ea)

In a small saucepan, combine the apple juice concentrate, ketchup, brown sugar, vinegar, thyme and hot-pepper sauce. Cook, stirring, over medium heat until the sugar completely dissolves. Remove from the heat and cool to room temperature. Place the chicken in a single layer in a 13- by 9-inch baking pan. Pour about half of the cooled ketchup mixture over the chicken, turning once to coat both sides. Cover and refrigerate both the chicken and the remaining ketchup mixture for 4 to 24 hours. Coat a grill rack with nonstick spray. Then light the grill according the manufacturer's directions. Check the temperature for grilling; the temperature should be medium-hot. Place the rack on the grill. Remove the chicken from the ketchup mixture; discard whatever ketchup mixture remains in the baking pan. Coat the chicken pieces with nonstick spray and brush them with some of the remaining ketchup mixture. Place the chicken on the rack and grill, uncovered, for 8 minutes. Turn the chicken over and brush with the remaining ketchup mixture. Grill for 7 to 10 minutes, or until the chicken is tender and cooked through. Discard any remaining ketchup mixture. To broil the chicken instead of grilling it, coat the rack of a broiling pan with nonstick spray. Remove the chicken from the ketchup mixture; discard whatever ketchup mixture remains in the baking pan. Coat the chicken pieces with nonstick spray and brush them with some of the remaining ketchup mixture. Place the chicken on the rack. Broil 4 inches from the heat for 5 minutes. Turn the chicken over and brush again with the remaining ketchup mixture. Broil for 4 to 6 minutes, or until the chicken is tender and cooked through. Discard any remaining ketchup mixture. This recipe yields 6 servings. Comments: Although all chicken is much leaner without the skin, skinless white meat has only about half the fat of skinless dark meat. That's why we chose chicken breast halves for this easy-to-prepare recipe. Nutritional Information Per Serving: Calories: 159; Fat: 2 grams (11% of calories); Cholesterol: 46 milligrams; Sodium: 84 milligrams; Fiber (grams) 0.5.


Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "12-30-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 131 Calories (kcal); 1g Total Fat; (10% calories from fat); 27g Protein; trace Carbohydrate; 68mg Cholesterol; 77mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : Weight Watcher points calculated at 3 Nutr. Assoc. : 0 0 0 0 0 0 0

Yield: 6 servings

Preparation Time: 0:00



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