Barbecued Boneless Chicken Breasts with Quick Corn Relish
Ronnie's Notes
The basting sauce in this recipe is HOT! But you can cut down on the red pepper flakes if you prefer it less spicy. You can make the sauce up to 4 days ahead and use it for grilled turkey, veal, or hamburgers. Corn goes so well with this dish: if it’s summer, make corn on the cob. In other seasons, rely on frozen kernels and turn them into a quick corn relish.
Instructions
Preheat an outdoor grill or oven broiler with the rack about 6 inches from the heat source.
Heat the olive oil in a saucepan over medium heat.
Add the onion, garlic, and red pepper flakes.
Cook for 2– or until the vegetables have softened.
Add the tomato sauce, 1/3 cup water, vinegar, Worcestershire sauce, sugar, chili powder, cumin, chipotle powder, and mustard powder.
Stir ingredients, bring the mixture to a boil and turn the heat to low-medium.
Cook for or until sauce thickens to a syrupy texture.
Broil or grill the chicken for 2– per side, depending on thickness, or until they are cooked through, turning pieces once or twice and brushing them frequently with the sauce.
Makes 4 servings.