4 skinless, single, chicken breast fillets (125g each)
1/4 cup no-added-salt tomato sauce
3 tablespoons cider vinegar
1 tablespoon horseradish cream
2 teaspoons firmly packed dark brown sugar
1 clove garlic, crushed
1/2 teaspoon fresh thyme or 1/8 teaspoon dried thyme
1/4 teaspoon black pepper
1. Heat a charcoal barbecue grill until coals form white ash, or preheat a grill on medium heat.
2. To Prepare Sauce: Combine tomato sauce, vinegar, horseradish, brown sugar, garlic and thyme, in a small saucepan. Mix well. Bring to the boil over a medium low heat. Cook, stirring frequently, until thickened, about 5 minutes. Remove from heat, stir in pepper.
3. Brush tops of chicken pieces lightly with sauce. Place chicken, sauce-side down, on oiled barbecue grill or on a foil-lined grill rack. Brush other side with sauce.
4. Barbecue or grill 8 cm from heat, basting with remaining sauce and turning several times, until no longer pink in centre, about 5 to 7 minutes per side. Stand 5 minutes before serving.