Peppercot Marinated Chicken

by Verlie Cox

6 boneless, skinless Chicken Breasts
¾ cp Peppercot Sauce
¾ Unsweetened Pineapple Juice (sm can)
½ cup Soy Sauce
1½ tsp Garlic, finely minced
1 tsp Honey
1 tbsp light Brown Sugar
1 tsp Red Wine Vinegar
1 tsp fresh Lenon Juice
1 lg Ziploc plastic bag

Combine in plastic bag: Peppercot Sauce, Pineapple Juice, Soy Sauce, honey, brown sugar, red wine vinegar, and minced Garlic. Knead with hands until mixture is well blended. Remove one-half of this mixture, leaving one-half inside plastic bag. Add chicken breasts and chill for 2-4 hours, turning bag twice to distribute evenly.

Prepare and start briquets inside BBQ. When hot, split briquets into 2 parts (50%/50%) on each end of BBQ. Place chicken breasts in center of BBQ rack. Cover and BBQ 45-60 minutes, basting twice during the last 15 minutes of cooking, with remaining marinate sauce.

6 servings