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Who doesn’t like barbecued chicken? I’m sure that there are a few freaks out there, but most of us love it. Here’s a fresh spin on the familiar backyard favorite.
Heat the olive oil in a medium saucepan over medium heat until it just starts to shimmer.
Add the shallots, garlic salt and pepper to pan. Cook 3 minutes, stirring occasionally.
Add the sherry and vinegar to the pan. Increase the heat to medium-high and cook 5 minutes.
Whisk the mustard, tomato paste and honey into the pan. Reduce the heat to medium and cook another 5 minutes, stirring occasionally.
Remove the pan from the heat, stir in the butter and thyme, and let cool.
Drizzle, spoon, or brush on your favorite grilled or barbecued chicken just prior to serving.
Makes about 1 cup (enough for one whole chicken).
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
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