4 skinless, boneless chicken breast halves (4 oz each)
1/4 cup reduced-sodium ketchup
3 tbsp cider vinegar
1 tbsp ready-made white horseradish
2 tsp firmly packed dark brown sugar
1 garlic clove, minced
1/8 tsp dried thyme
1/4 tsp black pepper

Barbecued Chicken

1. Preheat broiler, heat a charcoal grill until coals form white ash, or preheat a gas grill to medium.
2. To prepare sauce, in a small saucepan, combine ketchup, vinegar, horseradish, brown sugar, garlic and thyme. Mix well and bring to a boil over medium-low heat.
3. Cook, stirring frequently, until thickened, for about 5 minutes. Remove from heat and stir in pepper.
4. Brush tops of chicken pieces lightly with sauce. Place chicken, sauce-side down, on a foil-lined broiler pan or grill rack. Brush other sides lightly with sauce.
5. Broil or grill 3 inches from heat, basting with remaining sauce and turning until no longer pink in center, for about 5-7 minutes per side.
6. Let chicken stand for 5 minutes before serving.
7. When time is short, omit the sauce. Instead, use 1/2 cup of ready-made reduced-sodium barbecue sauce mixed with a little cider vinegar, or red-wine vinegar, and white horseradish. Proceed as directed.
   Serves 4.