This succulent grilling recipe will tempt you to lick your fingers. You can.without guilt. Vinegar adds salt-free pizzazz and skinless chicken keeps the fat content to just one gram.
Combine ingredients (except pepper) in a small saucepan. Bring to a boil over medium-low heat. Stir frequently for about 5 minutes until thickened. Remove from heat; stir in pepper.
Brush 4 skinless, boneless chicken breast halves lightly with sauce. Place chicken, sauce-side down, on preheated grill.
Grill 3 inches from heat, basting with remaining sauce and turning for about 5 to 7 minutes. Use a cooking thermometer to be sure the chicken has an internal temperature of 185. Let stand for 5 minutes before serving.
To prevent sticking, clean the grill rack with a wire brush and spray it with no-fat vegetable cooking spray. While cooking, use long-handled tongs. Piercing food with a fork allows savory juices to drip away.