Ingredients:
1/2 cup ketchup
1/4 cup water
2 tablespoons brown sugar
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1 garlic cloves, minced
1 dash salt
1/4-1/2 teaspoon hot pepper sauce
1 bay leaves
2 (8 ounce) bone-in skinless chicken breast halves
Directions:
In small saucepan, combine the first 11 ingredients; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Reserve 1/3 cup sauce for basting. Cover and refrigerate the remaining sauce.
Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan. Grill, covered, over indirect medium heat for 20 minutes. Turn; grill 15-25 minutes longer or until juices run clear, basting occasionally with reserved sauce. Serve with remaining sauce.
Servings: 2
Time preparation: 45 min.
Time total: 80 min.