Rybcon
02-16-2010, 06:57 PM
This was dinner tonight. People have really liked this . . .
2 pounds boneless skinless chicken breast
3/4 cup packed light brown sugar
3/4 cup yellow mustard
1/2 cup cider vinegar
1/4 cup Frank's Redhot Cayenne Pepper Sauce
2 tbsp vegetable oil
2 tbsp Worcestershire sauce
1/2 tsp salt
1/4 tsp black pepper
Place chicken in large resealable food storage bag. Combine 1/2 cup brown sugar and the remainder of the ingredients. Mix well. Pour 1 cup of mixture into bag over chicken. Refrigerate 1 hour or overnight.
Pour remaining of the mixture and the remaining 1/4 cup of brown sugar into a small saucepan. Bring to a boil stirring to dissolve the brown sugar. Reduce heat and simmer 5 minutes until mixture thickens. Stir often.
Grill chicken over high heat. Turn and baste with marinade. Do not marinade during the last 5 minutes of cooking. Discard remaining marinade.
Serve chicken with the reserved sauce
Good eatin'
(Tomorrow - Chicken Fajitas)
2 pounds boneless skinless chicken breast
3/4 cup packed light brown sugar
3/4 cup yellow mustard
1/2 cup cider vinegar
1/4 cup Frank's Redhot Cayenne Pepper Sauce
2 tbsp vegetable oil
2 tbsp Worcestershire sauce
1/2 tsp salt
1/4 tsp black pepper
Place chicken in large resealable food storage bag. Combine 1/2 cup brown sugar and the remainder of the ingredients. Mix well. Pour 1 cup of mixture into bag over chicken. Refrigerate 1 hour or overnight.
Pour remaining of the mixture and the remaining 1/4 cup of brown sugar into a small saucepan. Bring to a boil stirring to dissolve the brown sugar. Reduce heat and simmer 5 minutes until mixture thickens. Stir often.
Grill chicken over high heat. Turn and baste with marinade. Do not marinade during the last 5 minutes of cooking. Discard remaining marinade.
Serve chicken with the reserved sauce
Good eatin'
(Tomorrow - Chicken Fajitas)