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Grilled Chicken with Four Dipping Sauces



2-4 Blue Ribbon Foods chicken breasts; thawed. Salt and pepper to taste.


Dipping Sauces:


Sweet and Sour

¼ Cup ketchup

¼ Cup white vinegar

¼ Cup water

¼ Cup sugar


Honey Mustard

¼ Cup Dijon mustard

¼ Cup honey


Spicy Thousand Island

¼ Cup mayonnaise

¼ Cup ketchup

¼ Teaspoon hot pepper flakes


Sweet BBQ

½ Cup BBQ sauce

1 Tablespoon light brown sugar




  1. Make the sweet and sour sauce by combining all ingredients into a medium size saucepot. Place over medium high heat and bring to a simmer. Remove from heat and stir well.


  1. Make the three remaining sauces by combining ingredients in one bowl for each sauce and stir well. All of these sauces can be made a day ahead.


  1. Season chicken breasts to taste with salt and pepper. Place on a hot grill and cook about 8-10 minutes per side. Remove from the heat and let rest for 5 minutes before serving. As an alternative, the chicken can be cut into bite- sized pieces before cooking, skewered, then grilled as kababos!


Use the leftovers for a great chicken sandwich the next day to take to school or work.


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