Barbecued Chicken

4 skinless boneless chicken breast

**FOR THE SAUCE** 1/4 cup ketchup, low sodium

3 tablespoons cider vinegar

1 tablespoon horseradish sauce

2 teaspoons firmly packed brown sugar

1 clove garlic -- minced

1/8 teaspoon dried thyme

1/4 teaspoon black pepper

1. Preheat broiler, heat a charcoal grill until coals form white ash, or preheat a gas grill to medium.

2. To prepare sauce, in a small saucepan, combine ketchup, vinegar, horseradish, brown sugar, garlic and thyme. Mix well. Bring to a boil over medium-low heat. Cook, stirring frequently, until thickened, about 5 minutes. Remove from heat; stir in pepper.

3. Brush tops of chicken pieces lightly with sauce. Place chicken, sauce-side down, on a foil-lined broiler pan or grill rack. Brush other sides lightly with sauce.

4. Broil or grill 3 inches from heat, basting with remaining sauce and turning until no longer pink in center, about 5 to 7 minutes per side. Let chicken stand for 5 minutes before serving.