Prep: 5 min. + marinating Grill: 15 min.
Yield: 4 Servings
Ingredients:
• 1/2 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
• 1/2 cup white vinegar
• 1/3 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon ground mustard
• 1/2 teaspoon paprika
• 1/2 teaspoon curry powder
• 1/2 teaspoon garlic salt
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 4 boneless skinless chicken breast halves (4 ounces each)
Directions:
1. In a blender, combine the first 10 ingredients; cover and process until blended. Pour into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Refrigerate for 1-2 hours.
2. Drain and discard marinade. Grill chicken, covered, over medium heat for 6 minutes on each side or until a meat thermometer reads 179°. Yield: 4 servings.
Originally published as Curry Grilled Chicken in Quick Cooking September/October 1999, p9
Source: Taste Of Home