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LOCATION: Recipes >> Poultry >> Grilled 01

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Grill Pan Chicken

1" thick slices chicken breast

2 parts red hot sauce
1 part tomato paste
1 part vinegar
1 part molasses or honey
1/8 part cracked black pepper
Chili powder and garlic powder to taste

Baste the chicken with this just prior to grilling. Make sure the
grill pan is *very* hot! After meat is just cooked and the requisite
stripes have been charred on, place in a glass or plastic storage
container and cover with more of the sauce. (It is important to
make sure *this* cup or so of the sauce has not come into contact
with the raw chicken -- wouldn't want salmonella to ruin a perfectly
good evening!) Cover, and let this sit in the fridge for a few
hours (or overnight).

Take the (cooked) chicken pieces out of the sauce, tap gently to
remove any vast excesses of sauce, place on a lightly oiled cookie
sheet and bake in a 425 degree F. oven for 20-30 minutes.

The resultant chicken tenders (or breasts) are very tender, succulent
and have a wonderful coating of slightly-hardened spicy/sweet sauce.


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