Apple-Glazed Barbecued Chicken

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READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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