Barbecued Chicken

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group Makes 6 Servings (2 tablespoons sauce with each serving).

Ingredients

 * 6 chicken breasts, 6 ounces each, bone in, fat and skin removed
 * olive oil cooking spray

Barbecue Sauce

 * 1 x 10¾-oz can tomato purée
 * ½ onion, chopped fine
 * 3 tbsp French-style whole-grain mustard
 * 3 tbsp fresh lemon juice
 * sugar substitute equivalent of 2 tbsp sugar, or to taste
 * 1 tbsp Worcestershire sauce
 * 1 to 2 tsp hot sauce (optional)
 * ¼ tsp ground allspice
 * ¼ tsp ground ginger
 * ⅓ cup water
 * freshly ground pepper

Directions

 * 1) Prepare the coals in the barbecue or light the grill.

Barbecue Sauce

 * 1) Place the tomato puree in a deep sauce pan.
 * 2) Add the onion and simmer slowly, covered, for 5 minutes.
 * 3) Uncover and add the mustard, lemon juice, sugar substitute, Worcestershire sauce, pepper sauce, (if using), allspice, ginger, and water.
 * 4) Simmer slowly for about 10 minutes until the sauce thickens.
 * 5) Add the pepper.
 * 6) Makes about 2 cups which can be frozen, refrigerated for up to 4 days, or served warm immediately.

Chicken

 * 1) When ready to grill, lightly coat the chicken breasts with cooking spray.
 * 2) Pat with freshly ground pepper and them place on the grill, bone side up.
 * 3) Grill, turning frequently, for 20 to 25 minutes.
 * 4) After 20 – 25 minutes brush both sides with barbecue sauce.
 * 5) Continue to grill until the chicken is no longer pink when cut with a knife.
 * 6) To serve, return the barbecue sauce to the stove and bring to a rapid boil for at least 2 minutes.
 * 7) Transfer sauce to a serving dish and pass to spoon over chicken breasts.

Nutritional information
Per serving:
 * 170 Calories | 10% Calories from Fat | 2 g Total Fat | 0.5 g Saturated Fat | 3 g Carbohydrates | 33 g Protein | 82 mg Cholesterol | 246 mg Sodium | 1 g Dietary Fiber
 * Dietary Exchanges: 4 Very Lean Protein