CURRY GRILLED CHICKEN

CURRY GRILLED CHICKEN

1/2 cup sugar
1/2 cup vinegar
1/3 cup ketchup
1 Tbs. Worcestershire sauce
1/2 tsp. ground mustard
1/2 tsp. paprika
1/2 tsp. curry powder
1/2 tsp. garlic salt
1/2 tsp. salt
1/8 tsp. pepper
4 boneless/skinless chicken
breasts halves

In a blender, combine the first 10 ingredients;
cover and process until blended. Pour into a
large resealable plastic bag or shallow glass
container; add the chicken. Seal or cover and
refrigerate for 1-2 hours. Drain and discard
marinade.

Brush or wipe your GFG with cooking oil
and preheat. Please, do not use an aerosol
(can) spray. Your grill will last a lot longer,
and will thank-you for it. Also, by not using
an aerosol spray you will be doing your part
to go green, and help the environment.

Place chicken in the grill and grill for 5-6
minutes or until juices run clear.

After serving the grilled food, make sure that
your grill is unplugged. Put a wet cloth that
can be washed and re-used in your grill and
close the lid. In 10 to 30 minutes, the grill will
almost wipe clean.

©2009, Linda Holleman, George_Foreman_Grill