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

Barbecued Chicken w/Sweet Mustard Sauce
One of the best barbecue sauces every.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 1 to 2 hours
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4 boneless skinless chicken breast, (or 2 1/2 to 3 pound chicken, cut up)
canola oil, (for the grid, if using a grill)
1/2 cup honey
2 tablespoons Dijon mustard
2 tablespoons butter
2 tablespoons chopped fresh rosemary, stemmed (or 1 tablespoon dried)
1/4 teaspoon freshly ground black pepper




To make the Sweet Mustard Sauce, combine all the ingredients in a medium saucepan and cook over medium heat for 10 to 15 minutes, or until reduced by about one half. Reheat before using as a finishing and table sauce.

Prepare the grill or electric grilling machine for cooking.

If using a charcoal grill, oil the grid and place it above ashen coals. Put the chicken directly over the coals and sear 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 holes under the chicken. Baste it with barbecue sauce and close the lid. Every 10 minutes baste the chicken with sauce and close the lid. Every 10 minutes baste the chicken with sauce and turn it over until done. 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, baste both sides of the boneless 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 barbecue sauce and serve on the side.


Notes:
Ingredients #3-8 are for the sweet mustard sauce.

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