1 skinless boneless chicken breast for each person
Easy Barbecue Sauce:
1/2 cup (125 mL) ketchup
1/2 cup (125 mL) chili sauce
2 tablespoons (30 mL) brown sugar
2 tablespoons (30 mL) cider vinegar
2 garlic cloves, minced
Freshly ground black pepper, to taste
Wipe chicken, remove any fat, and store in refrigerator while making the sauce. In a saucepan, combine ketchup, chili sauce, brown sugar, vinegar and garlic. Cook over low heat, with cover ajar to prevent spattering, for about 15 minutes, or until somewhat reduced and thickened. Remove from heat, add pepper to taste, and set aside to cool.
Line a rimmed cookie sheet with aluminum foil and preheat oven to 425ºF (220ºC).
Brush one side of each chicken breast with barbecue sauce, and place, sauce side down, on cookie sheet. Brush top side of breasts with sauce. Place in oven, reduce heat to 400ºF (200ºC), and bake until chicken is cooked through, 15 to 20 minutes. Cool before covering and placing in refrigerator to chill. Cut crosswise into 1/2 inch (1 cm) thick slices, place in a plastic container, cover and keep refrigerated until ready to pack in a cooler.