did this last weekend for a small gang of cook-out "masters" and by far beat their pants off - just adjust the makings accordingly if you have no friends
the sauce
1 tbsp vegetable oil
1 med onion minced
2 cloves garlic minced
1-1/2 cups tomato sauce
1/2 cup plus 2 tbsp cider vinegar
1/4 cup plus 2 packed tbsp light brown sugar
1/4 cup tomato paste
3 tbsp worcestershire
3 tbsp corn syrup
2 tbsp chili powder
2 tbsp yellow mustard
1 tbsp celery salt
da boid
8 medium size boneless skinless chicken tits pounded 1/2" thick
kosher salt to taste
some of everyone's best girlfriend, Pam
the production
warm the oil in a sauce pan over medium
add the onion and garlic - saute about 5 minutes
mix in the remaining sauce parts and 3/4 cup water
reduce the heat to low and cook about 30 minutes stirring often until your happy with it and the sauce coats a spoon (if it's too thick for ya just add a little more water) - set aside
***the sauce will keep in the fridge for up to 2 weeks***
rub the breasts with the salt and a spritz of Pam - set aside at room temp for about 20 minutes
the burn out
fire up the grill to medium
grill one side of the breasts uncovered about 3 minutes and flip for 3 minutes
flip again rotated 90 degrees to get the X mark and lather with the sauce for 3 minutes - flip and do it again for 3 minutes
chicken should be ready when the meat is white thru-out, juicy and the neighbors are at the door with beer
