Ingredients
1 small onion
1 tblsp peeled, fresh ginger
2 tblsp fresh parsley
1/2 cup vegetable oil
2: 15 oz cans tomato sauce
5 tblsp honey
juice of 1 lemon
1 tsp mustard
1 tblsp Worcestershire sauce
1 tblsp soy sauce
1 1/2 tblsp garlic powder
1 tsp ground pepper
10-12 boneless, skinless chicken breasts
Preparation
Roughly chop onion, ginger and parsley and place into blender (or food processor) along with the other ingredients (except for chicken). Process until well-blended. Transfer sauce to cooking pot and heat to boiling. Reduce heat and simmer for 15 minutes. Meanwhile, lightly pre-cook chicken in the microwave oven (this will ensure that the chicken will be thoroughly cooked when done grilling it and the sauce won’t overly blacken). Marinate the chicken in the hot sauce for a minimum of 30 minutes. Grill the chicken for 8-10 minutes (turning once). Note: Baste the chicken with the marinade while you are grilling it. You may have to adjust grilling time depending on the size of your chicken breasts and how long you precooked them in the microwave.
