Grilled Chicken with Fireworks Sauce Rachael Ray   From Every Day with Rachael Ray June-July 2006 4 SERVINGS PREP TIME 25 min; COOK TIME 25 min 3 tablespoons vegetable oil, plus more for rubbing 2 garlic cloves, finely chopped 1/4 cup smoked sweet paprika 2/3 cup ketchup Juice of 2 lemons (1/4 cup) 2 tablespoons frozen orange juice concentrate, thawed 2 tablespoons brown sugar 2 teaspoons Worcestershire sauce 2 teaspoons Dijon mustard 2 pinches of cayenne pepper Salt and freshly ground pepper 2 whole skinless, boneless chicken breasts (about 2½ pounds), pounded 1/2 inch thick 1. Preheat a grill to medium-hot or a grill pan to medium-low. Place the 3 tablespoons of oil in a medium saucepan over medium heat. Stir in the garlic and cook for 1 minute, then stir in the paprika and cook for 1 minute more. Add 1 cup of water and the ketchup, lemon juice, orange juice concentrate, brown sugar, Worcestershire sauce, mustard and cayenne pepper. Season the sauce with salt and pepper and simmer until slightly thickened, 8 to 10 minutes. Reserve half of the sauce to serve at the table. 2. Coat the chicken breasts with oil and grill for 3 minutes on each side. Brush some of the sauce on both sides of the chicken and continue grilling until cooked through and still juicy, about 3 minutes more per side. Serve with the reserved sauce.

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