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1
In a small saucepan, combine the apple juice concentrate, ketchup, brown sugar, vinegar, thyme and hot-pepper sauce.
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2
Cook, stirring, over medium heat until the sugar completely dissolves.
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3
Remove from the heat and cool to room temperature.
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4
Place the chicken in a single layer in a 13 by 9-inch baking pan.
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5
Pour about half of the cooled ketchup mixture over the chicken, turning once to coat both sides.
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6
Cover and refrigerate both the chicken and the remaining ketchup mixture for 4 to 24 hours.
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7
Coat a grill rack with nonstick spray.
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8
Then light the grill according the manufacturer's directions.
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9
Check the temperature for grilling; the temperature should be medium-hot.
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10
Place the rack on the grill.
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11
Remove the chicken from the ketchup mixture; discard whatever ketchup mixture remains in the baking pan.
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12
Coat the chicken pieces with nonstick spray and brush them with some of the remaining ketchup mixture.
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13
Place the chicken on the rack and grill, uncovered, for 8 minutes.
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14
Turn the chicken over and brush with the remaining ketchup mixture.
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15
Grill for 7 to 10 minutes, or until the chicken is tender and cooked through.
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16
Discard any remaining ketchup mixture.
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17
To broil the chicken instead of grilling it, coat the rack of a broiling pan with nonstick spray.
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18
Remove the chicken from the ketchup mixture; discard whatever ketchup mixture remains in the baking pan.
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19
Coat the chicken pieces with nonstick spray and brush them with some of the remaining ketchup mixture.
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20
Place the chicken on the rack.
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21
Broil 4 inches from the heat for 5 minutes.
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22
Turn the chicken over and brush again with the remaining ketchup mixture.
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23
Broil for 4 to 6 minutes, or until the chicken is tender and cooked through.
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24
Discard any remaining ketchup mixture.
