I was thinking the other day that if we all start barbecuing on our grills it would be like a chant to mother nature telling her we are ready for the sun to stay. Grill! Grill! Grill! Sun! Sun! Sun! Well, the sun came out for a few minutes today and I decided it was time. So, in hopes that you will join me in this chant, I am sharing this recipe for deliciously sweet and tangy barbecue sauce.
As soon as I took a taste of this sauce I started drooling…a lot. I even kept a small portion of the sauce just to dip my finger in while my husband grilled the chicken. Maybe you don’t know this, but homemade BBQ sauce is soooo much better than the store bought stuff. I challenge you to find this out for yourself. You won’t regret it.
I use homemade BBQ sauce on the usual stuff like chicken, pulled pork sandwiches, and—most recently—just to eat off the spoon…and the spoon rest. My husband even agreed that this is some dang good sauce. Heck, even my youngest found that she couldn’t resist (click here). The ingredients can usually be found in your cupboard or refrigerator, and the best part is that it takes only about 2o minutes to make. You can make it a few days ahead of time. Oh, and I learned a new trick to keeping that BBQ chicken saucy and sticky instead flavorless and crispy (see below).
Barbecued Chicken With Sweet-and-Tangy Sauce
(from Williams-Sonoma Collection: Chicken)
For the sauce:
2 Tbsp. vegetable oil (I used olive oil)
1 yellow onion, finely chopped
2 cloves garlic, minced (I use 2 large cloves)
1 1/4 cups ketchup
3/4 cup orange marmalade
1/4 cup lemon juice (I used fresh)
2 Tbsp. spicy brown mustard
Tabasco or other hot pepper sauce
2 chickens, 4 lb each, rinsed, patted dry, and cut into serving pieces (I used 6 lbs. of already cut up chicken pieces)
salt and freshly ground pepper
To make the sauce, in a heavy saucepan, heat the oil over medium heat. Add the onion and cook, stirring often, until golden, about 6 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the ketchup, marmalade, lemon juice, and mustard and bring to a simmer. Reduce the heat to medium-low. Simmer, stirring often, until slightly reduced, about 20 minutes. Season with Tabasco sauce to taste. Set aside to cool completely.
Build a charcoal fire in an outdoor grill and let burn until covered with white ash. leave the coals heaped in the center of the grill; do not spread out. For a gas grill, preheat on high heat. Turn one burner off and keep the other burner(s) on high heat.
Lightly oil the grill rack. For a charcoal grill, arrange chicken, skin side down, around the perimeter of the grill rack, not directly over the coals, and cover the grill. For a gas grill, place the chicken over the unlit burner and cover. Cook for 35 minutes, turning once. Brush the chicken generously with the sauce and turn again. Cover and cook until the chicken shows no sign of pink when the thickest parts are cut into near the bone, about 10 minutes more. Season with salt and pepper and serve hot.
Tip on Glazing Chicken:
When a barbecue sauce contains ketchup, fruit reserves, or other sweet ingredients—and most of them do—don’t put it on the grilling chicken too early, or the sugar present in the sauce will cause the bird to burn. Instead, grill the poultry until it is almost done, then slather on the sauce and continue to grill only until the sauce has been reduced to a nice glaze. You can put the sauced chicken directly over the coals for a few minutes to intensify the glaze, but watch it carefully to avoid scorching.