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