Barbecued Chicken
(serves 8)
Ingredients:
8 pounds skinless chicken breasts, cut into pieces
¼ cup canola oil
Salt and freshly ground black pepper to taste
Maple-Flavored Barbecue Sauce (below)
Method:
Wash and dry the chicken pieces. Coat with oil and season with salt and pepper on both sides. Prepare the grill (charcoal or gas) according to the manufacturer's directions for medium heat.
Place the chicken on the grill, skin side down and cook 10 minutes on each side. Brush each piece of chicken with the barbecue sauce, turn and grill 10 to 12 minutes, or until cooked thoroughly (when juices run clear). Turn frequently to avoid burning, brushing with barbecue sauce as needed. The chicken should be tender and slightly charred to taste. Serve warm or at room temperature.
Maple-Flavored Barbecue Sauce
Ingredients:
1 cup chicken or vegetable broth (reduced sodium)
½ cup onion, finely chopped
1/3 cup celery, finely chopped
1 garlic clove, minced
1 bay leaf
2 teaspoons dry mustard
½ teaspoon celery seeds
1 ½ cups ketchup
1 cup Cary's Sugar-Free Maple Syrup**
1 tablespoon Worcestershire Sauce
½ teaspoon salt
½ teaspoon pepper
½ teaspoon Tabasco, more to taste
½ teaspoon paprika
Method:
Place the broth, onion, celery, garlic, and bay leaf in a medium saucepan. Cover and simmer until the vegetables are softened. Stir in the mustard, celery seeds, ketchup, maple syrup and Worcestershire Sauce. Simmer, uncovered, stirring often, until the sauce is slightly thickened.
Discard the bay leaf; add the salt, pepper, paprika and Tabasco sauce. Use the sauce immediately or cover and refrigerate, up to 2 weeks.
**Splenda Brown Sugar can be substituted for the Sugar-Free Maple Syrup
