There are a number of tips for keeping brown sugar soft. My stepdaughter, Sandy Spedden, recommends adding a slice of fresh apple to the box once you’ve opened it. Close the box with the apple slice inside, and put in a sealed plastic bag.
4 roaster boneless thigh cutlets
1 tablespoon vegetable oil
salt and Cayenne pepper to taste
1 clove garlic, minced
1/4 teaspoon ground cumin
1 tablespoon brown sugar
1/2 cup ketchup
1/4 cup cider vinegar
1/8 to 1/4 teaspoon Tabasco, to taste
Flatten cutlets slightly with a meat pounder. Rub lightly with vegetable oil and sprinkle with salt and Cayenne pepper. In a small mixing bowl, combine garlic, cumin, brown sugar, ketchup, vinegar and Tabasco. Grill cutlets 4 to 5 inches above medium-hot coals for 15 to 20 minutes until cooked through. Turn and baste 2 to 3 times with sauce.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission