Low Sodium Barbecued Chicken
|Canned lower sodium tomato sauce||8 Ounce (1 can)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Brown sugar||3 Tablespoon|
|Low sodium tomato paste||2 Tablespoon|
|Worcestershire sauce||2 Teaspoon|
|Dry mustard||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Bottled hot pepper sauce||3 Dash (Several dashes, optional)|
|Chicken breast halves/8 small thighs/ 4 medium skinless, boneless, chicken breast halves (12 ounces total)||4 Small (1 1/2 pounds total)|
For sauce, in a small saucepan stir together the tomato sauce, onion, brown sugar, tomato paste, vinegar, Worcestershire sauce, dry mustard, garlic and if desired, hot pepper sauce.
Bring to boiling; reduce heat.
Simmer, uncovered for 20 to 25 minutes or till desired consistency, stirring occasionally.
Remove half of the sauce (about 1/2 cup).
Cover and store in the refrigerator for another use for up to 2 weeks.
Meanwhile, remove skin from the chicken breast halves or thighs.
Rinse chicken; pat dry.
Grill chicken on an uncovered grill directly over medium coals till chicken is tender and no longer pink.
Brush often with the remaining sauce during the last 10 to 15 minutes of grilling.