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Source: George Foreman's Knock-Out-The-Fat Cookbook

Ranch-Style Honey Barbecued Chicken
We think our barbecue sauce, made with honey and a touch of molasses, is better than any sugar-laced version.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 2 to 3 1/2 hours
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4 boneless skinless chicken breast, for use in an electric grill (2 1/2 to 3 pound chicken can be used on a charcoal grill)
canola oil, for use on the grid (if using a grill)
2 tablespoons extra virgin olive oil
1/2 cup celery, minced
1/2 cup green bell pepper, minced
1 (10 3/4 ounce) can tomato puree
3/4 cup honey
1 tablespoon blackstrap molasses
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon chili powder
2 garlic cloves, minced
2 bay leaves
1/2 cup onion, minced




To make the barbecue sauce:
Add the olive oil and vegetables to a medium saucepan, and cook over medium-high heat for about 10 minutes, or until the vegetables are soft.

Add the tomato puree and chicken broth, and cook for another 2 minutes.

Stir in the honey and molasses, mixing well. Then add the apple cider vinegar, mustard, chili powder, garlic, and bay leaves, and simmer for 1 hour. Serve warm as a finishing and table sauce. (Remove the bay leaves before serving.)

To barbecue the chicken:
Prepare the grill or electric grilling machine for cooking.

If using a charcoal grill, oil the grid and place it over ashen coals. Place the chicken directly over the heat and lightly brown it on both sides, allowing about 3 minutes per side. Then move the chicken over a drip pan and close the lid. After 15 minutes turn the chicken and baste with barbecue sauce. After another 15 minutes, place a peice of heavy-duty aluminum foil that has been pricked with a fork in several places under the chicken. Baste the chicken with barbecue sauce and close the lid. Every 10 minutes baste the chicken with sauce and turn it over. The chicken should be done in 45 minutes to an hour. Heat the remaining sauce and serve on the side.

If using an electric grilling machine, spread barbecue sauce over boneless, skinless chicken breasts and place them on a hot grill. Cook for 2 to 2 1/2 minutes, or until no pink meat remains. Heat the remaining sauce and serve on the side.


Notes:
Ingredients #3-15 are for the honey barbecue sauce.

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