DIABETES-FRIENDLY MAPLE-FLAVORED BARBECUE SAUCE

Yields 8 servings

• Ingredients
• 1 cup chicken or vegetable broth (reduced sodium)
• 1/2 cup onion, finely chopped
• 1/3 cup celery, finely chopped
• 1 garlic clove, minced
• 1 bay leaf
• 2 teaspoons dry mustard
• 1/2 teaspoon celery seeds
• 1/2 cup no-salt-added ketchup
• 1/2 cup reduced sugar ketchup
• 1 cup Cary’s Sugar-Free Maple Syrup**
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon Tabasco, more to taste

Directions
Place the broth, onion, celery, garlic, and bay leaf in a medium saucepan. Cover and simmer until the vegetables are softened. Stir in the mustard, celery seeds, ketchup, maple syrup and Worcestershire sauce. Simmer, uncovered, stirring often, until the sauce is slightly thickened.

Discard the bay leaf; add the salt, pepper, paprika, and Tabasco sauce. Use the sauce immediately or cover and refrigerate, up to 2 weeks.

**Splenda brown sugar can be substituted for the sugar-free maple syrup.

BARBECUE CHICKEN

Yields 8 servings

• Ingredients
• 8 pounds skinless chicken breasts, cut into pieces
• 1/4 cup canola oil
• Salt and freshly ground black pepper to taste
• Diabetes-Friendly Maple-Flavored Barbecue Sauce

Wash and dry the chicken pieces. Coat with oil and season with salt and pepper on both sides. Prepare the grill (charcoal or gas) according to the manufacturer’s directions for medium heat.

Place the chicken on the grill, skin side down, and cook 3-4 minutes on each side. Brush each piece of chicken with the barbecue sauce, turn and grill 3 to 4 minutes, or until cooked thoroughly (when juices run clear). Turn frequently to avoid burning, brushing with barbecue sauce as needed. The chicken should be tender and slightly charred to taste. Serve warm or at room temperature.