4 skinless, boneless chicken breast halves (4 oz. each)
For the sauce:
1/4 cup ketchup
3 tbs cider vinegar
1 tbs ready-made white horseradish
2 tsp firmly packed dark brown sugar
1 clove garlic, minced
1/8 tsp dried thyme
1/4 tsp black pepper
Preheat broiler, heat a charcoal grill until coals form white ash, or preheat gas grill to medium.
To prepare sauce, in a small saucepan, combine ketchup, vinegar, horseradish, brown sugar, garlic, and thyme. Mix well. Bring to boil over medium-low heat. Cook stirring frequently, until thickened, about 5 minutes. Remove from heat; stir in pepper.
Brush tops of chicken pieces lightly with sauce. Place on chicken, sauce-side down, on a foil-lined broiler pan or grill rack. Brush other sides lightly with sauce.
Broil or grill 3 inched from heat basting with remaining sauce and turning until no longer pink in the center, about 5-7 minutes per side. Let chicken stand 5 minutes before serving.