“Texas Twister Barbecued Cutlets” is a recipe that appears on several websites. The cutlets include Cayenne pepper and Tabasco sauce.
 
   
Perdue Chicken Cookbook
The Perdue Chicken Cookbook
by Mitzi Perdue
Nov. 1999
TEXAS TWISTER BARBECUED CUTLETS
Serves 4

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.
 
Low-Carb Recipes
Recipe for Texas Twister Barbecued Cutlets
Yield: 4
Ingredients:
4 x roaster boneless thigh cutlets
1 tbl vegetable oil
salt and Cayenne pepper to taste
1 x clove garlic, minced
1/4 tsp ground cumin
1 tbl brown sugar
1/2 cup ketchup
1/4 cup cider vinegar
 
Instructions: 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.