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Chicken: BBQ Chicken w/ Apple Cinnmon Sauce

Source of Recipe

George Foreman and Cherie Calbom


List of Ingredients

4 boneless skinless chicken breast, (or 2 1/2 to 3 pounds of chicken, cut up)
canola oil, (for grid, if using grill)
1 tablespoon extra-virgin olive oil
1/4 cup onion, minced
1/4 cup green bell pepper, minced
2 garlic cloves, minced
1 (10 3/4 ounce) can tomato puree
1/4 cup apple cider
1/4 cup apple cider vinegar
1/4 cup honey
1/4 cup light soy sauce
2 tablespoons worcestershire sauce
1 teaspoon ground cinnamon
1/2 apple, sweet, peeled, and grated (preferably golden delicious)


Recipe

To make the barbecue sauce:
Heat the oil in a medium saucepan over medium-high heat and add the onion, bell pepper, and garlic. Saute for about 10 minutes, or until tender.

Add all the remaining ingredients and simmer for 30 minutes. Add the grated apple for the last 5 minutes. Set aside and reheat when ready to use as a finishing and table sauce.

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

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 both sides of the boneless chicken breasts. Grill for 2 to 2 1/2 minutes, or until no pink meat remains. Heat the remaining sauce and serve on the side.
Notes Ingredients #3-14 are for the apple-cinnamon barbecue sauce.