Barbecue sauce
- 10 3/4-ounce (301 g) can tomato puree
- 1/2 onion (90 g) finely chopped
- 3 tbsp (45 ml) French style whole-grain mustard
- 3 tbsp (45 ml) fresh lemon juice
- 2 tbsp sugar or to taste
- 1 tbsp (15 ml) Worcestershire sauce
- 1 to 2 tbsp (15 to 30 ml) hot sauce (optional)
- 1/4 teaspoon (1.25 ml) ground allspice
- 1/4 teaspoon (1.25 ml) ground ginger
- 1/3 cup (160 ml) water
- Freshly ground pepper

Chicken
- 6 chicken breasts
- 6 ounces, (180 g) each, bone in, fat and skin removed
- olive oil
- cooking spray

How to Prepare ?

Prepare the coals in the barbecue or light the grill. To
make the sauce , place the tomato puree in a deep sauce pan. Add the onion and simmer slowly, covered, for 5 minutes. Uncover and add the mustard, lemon juice, sugar substitute, Worcestershire sauce, pepper sauce, (if using), allspice, ginger, and water. Simmer slowly for about 10minutes until the sauce thickens. Add the pepper. Makes about 2 cups which can be frozen, refrigerated for up to 4 days, or served warm immediately. When ready to grill, lightly coat the chicken breasts with
cooking spray. Pat with freshly ground pepper and then
place on the grill, bone side up. Grill, turning frequently, for 20 to 25 minutes. After 20-25 minutes brush both sides with barbecue sauce. Continue to grill until the chicken is no longer pink when cut with a knife. To serve, return the barbecue sauce to the stove and
bring to a rapid boil for at least 2 minutes. Transfer sauce
to a serving dish and pass to spoon over chicken breasts.