1 C. maple syrup 1 C. ketchup 1 C. finely chopped onion 1/4 C. firmly packed brown sugar 1/4 C. apple cider vinegar 1/4 C. lemon juice 1/4 C. water 2 T. Worcestershire sauce 2 tsp. minced garlic 2 tsp. grated lemon rind 1 tsp. salt 1/4 tsp. Tabasco sauce
Combine all ingredients in a saucepan. Bring to a boil; reduce heat, and simmer 20 minutes. Cool. Pour mixture into container of an electric blender; process until smooth. Remove 1 cup sauce for basting. This is enough to baste 6 boneless, skinless chicken breasts. Brush sauce frequently over chicken the last 30 minutes of cooking time. Discard any remaining basting sauce. Serve remaining sauce with chicken. Leftover sauce can be refrigerated for up to 1 month.
(Per 2 T sauce) 59 calories, 15 gm carbohydrate, 0 gm protein, 0 gm fat, 0 mg cholesterol For 3 oz. grilled boneless, skinless chicken breast plus 2 T. sauce: 184 calories, 15 gm carbohydrate, 26 gm protein, 2 gm fat, 66 mg cholesterol.
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