This version is light and lean - oil free and full of flavour!
Ingredients (to serve 4)
4 skinless, single, chicken breast fillets
For the sauce
1/4 cup of reduced salt tomato sauce/ketchup
3 tablespoons of cider vinegar
1 tablespoon of horseradish cream
2 heaped teaspoons of brown sugar
1 clove of garlic (then crush it)
1 teaspoon of Makrut Lime Leaf Seasoning
Firstly, heat charcoal barbecue grill until coals form a white ash, or for the heathens - turn on the gas bbq to a medium heat!
Prepare sauce by combining the tomato sauce, vinegar, horseradish, brown sugar, garlic and lime leaf seasoning in a small saucepan and bring to boil - over a low heat. Cook and stir until thickened (about 4-5 minutes). Remove from heat. You could use the bbq instead of a hob.
Brush one side of chicken lightly with the sauce. Place face sauce down on grill and then coat the other side.
Ideally, you should bbq approx 8cm from the heat source and continue to cook and baste turning 3 mins on each side (turning frequently) - Let stand for 5 mins.
Then get stuck in ! Tastes pretty great eh? Now for the cleaning up...
Prevent sauce burning or sticking to the grill, spray it with a vegetable oil prior to placing the chicken. Also, make sure the first side down is seared, otherwise the skin will stick to the grill.
Lastly, like with most cooking, use tongs to turn the meat - to avoid piercing and releasing the juices/flavour far too early!
Approx Nutrional Values (Per piece)
Calories 650 (or 155kJ)