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Ingredients
- 1 can (398ml) tomato sauce
- 2 cloves minced garlic
- 1/4 cup frozen apple juice concentrate
- 1/4 cup tomato paste
- 2 tbsp. cider vinegar
- 1 tbsp. Splenda
- 1 tbsp. Dijon mustard
- 2 tsp. chili powder
- 1/2 tsp. worcestershire
- 1/4 tsp. each salt and fresh ground pepper
Preparation
Step 1
In large pan, combine ingredients. Bring to boil. Reduce heat and simmer, uncovered, for about 20 mins. or until reduced and thickened.
Makes about 1 1/2 cups, will keep up to 2 weeks refrigerated in an airtight container.
Marinate chicken in 1/4 cup lemon juice, 2 tsp. fresh rosemary and tsp. olive oil for 30 mins. Discard marinade. Brush with BBQ sauce and grill 6 mins. Brush with more sauce and grill another 6 mins.