Harlem Sauce - cooking recipe

Ingredients

1/4 cup unsalted margarine (half-stick)
1 tablespoon olive oil
4 tablespoons ketchup
2 tablespoons tomato sauce
4 tablespoons lemon juice
4 tablespoons white vinegar
2 teaspoons yellow mustard
2 teaspoons hot sauce
1 teaspoon cayenne powder
1 teaspoon minced garlic
1 1/2 tablespoons dried parsley
1 teaspoon onion powder
1/2 cup water

Preparation

In a medium sauce pot, gently melt butter and olive oil over medium heat.
Add ketchup, tomato sauce, lemon juice, vinegar, mustard, and hot sauce - stir or whisk to combine.
Add cayenne powder, garlic, parsley, onion powder, and water - stir or whisk to combine.
Raise heat to Medium-High and cook until boiling. Boil for about a minute or two.
Turn down heat to Medium and cook for 5 minutes, stirring often.
Take sauce pot off heat and let cool for 1 hour.
Use as a marinade for 6-8 boneless chicken breasts. Poke chicken all over with a fork, and marinate in a large, resealable plastic bag or container for 4-24 hours in the refrigerator.
Grill for 10-12 minutes each side, or bake uncovered at 400 degrees for 20 minutes. Let rest for 5 minutes after cooking. (Double cooking time if using bone-in chicken).
Important! --> Boil remaining marinade for 5 minutes, if extra sauce is desired - brush on while grilling.