chicken pieces from one chicken, seasoned with salt substitute and pepper.
2 Tablespoons butter
1/2 cup no salt ketchup (I use Heinz)
1/2 cup Ocean Spray diet Cranberry and Pomegranite juice
2 tablespoons brown Splenda blend (or 4 tablespoons of brown sugar)
1/8 teaspoon ground chili powder (or to taste)
1/8 teaspoon garlic powder
1/2 teaspoon dried tarragon (chopped fresh rosemary is a nice substitute)
salt substitute and pepper to taste
Wash chicken piecea and pat dry.
Season chicken pieces with salt substitute and pepper.
For the glaze: In a small saucepan, combine all of the remaining ingredients.
Cook on low for 10 - 15 minutes, and allow to cool.
Grill chicken on low heat/setting *(start with larger pieces first, then add smaller ones.) Depending on size of pieces, this should take 20 to 40 minutes.
During last 15 minutes, brush glaze on each piece, and cook until done.
Put some of the glaze aside to add to cooked chicken (before using any to brush on cooking pieces.) Extra, unused glaze may be frozen for a later use.)
*in case of rain, can be done in oven at 350 degrees.
Nice with brown rice and sauteed arugula or spinach.
Active Time: 15 Minutes
Total Time: 1 Hour
Yield: 4 Servings