1 can (6 ounce) frozen apple juice concentrate, thawed
1/4 cup ketchup
2 tablespoons packed brown sugar
1 tablespoon cider vinegar
1 teaspoon dried thyme
1/8 teaspoon hot-pepper sauce
6 boneless, skinless chicken breast halves

In a small saucepan, combine the apple juice concentrate, ketchup, brown sugar, vinegar, thyme and hot-pepper sauce. Cook, stirring constantly, over medium heat until the sugar completely dissolves. Remove from the heat and cool to room temperature. Place the chicken in a large resealable bag. Pour about half of the cooled marinade mixture over the chicken, turning once to coat both sides. Refrigerate both the chicken and the remaining marinade mixture for at least 2 hours but no more than 24 hours.

Coat a grill rack with nonstick spray. Grill chicken breasts over medium-heat until no longer pink, basting occasionally with the reserved apple juice mixture.

Makes 6 Servings
Serving Size: 1 chicken breast