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Ingredients

  • 1/2 cup sugar
  • 1/2 cup white vinegar
  • 1/3 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)

Directions

  • In a blender, combine the first 10 ingredients; cover and process until blended. Pour into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Refrigerate for 1-2 hours.
  • Drain and discard marinade. Grill chicken, covered, over medium heat for 6 minutes on each side or until a meat thermometer reads 179°. Yield: 4 servings.
  • source;http://www.tasteofhome.com/Recipes/Curry-Grilled-Chicken