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Preheat boiler, heat a charcoal grill until coals form white ash, or preheat a gas grill to medium. To prepare sauce, in a small saucepan, combine ketchup, vinegar, horseradish, brown sugar, garlic and thyme. Mix well. Bring to a boil over medium low heat. Cool, stirring frequently, until thickened, about 5 minutes. Remove from heat; stir in pepper. Brush tops of chicken pieces lightly with sauce. Place chicken, sauce side down, on a foil lined broiler pan or grill rack. Brush other sides lightly with sauce. Broil or grill 3 inches from heat, basting with remaining sauce and turning until no longer pink in center, about 5 to 7 minutes per side. Let chicken stand for 5 minutes before serving.
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