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Submitted by Kelly Wing, Sous Chef with the Shaarey Zedek Synagogue Catering Department
We are now officially into barbecue season, so here is a quick recipe for what everyone will need this summer.
Yield – 500 ml (2 cups)
Ingredients
Method Lightly sauté diced onion with margarine in a medium pot over medium-low heat Add ketchup, water, paprika, and brown sugar. Stir well and bring to a light boil, Add lemon juice and Worcestershire sauce. Add salt and pepper to taste and, if necessary, thicken with a slurry of corn starch and water.
For barbecued chicken breasts, season breasts with salt and pepper, then quickly grill each breast on the barbecue using high heat, being sure to leave nice grill marks. Remove chicken and toss in Home-Made Barbecue Sauce. Finish cooking on low to medium heat.
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Home-Made
Barbecue Sauce
(Parave)
