Saturday, July 20, 2013

Battle of the Barbecued Chicken


Okay, so it doesn't really have to be a battle. Everyone is a winner here!

I like making homemade barbecue sauce because it is so easy and it tastes so amazing. There is a place for bottled barbecue sauce...but it is not here.

I still have a lot of barbecue chicken recipes that I want to try, but there can be other posts in the future. For now, enjoy these two recipes that I recently tried. They are both very good!

Barbecued Chicken


1/2 cup ketchup
1 teaspoon hot sauce
1/3 cup cider vinegar
3 tablespoons Dijon mustard
3 cloves garlic, minced
1/2 cup light-brown sugar
1/4 cup molasses
1 cup-up chicken (3 pounds)
1 tablespoon vegetable oil
Coarse salt and ground pepper


Heat grill to medium. Simmer sauce ingredients (first seven ingredients) in a small saucepan over medium heat until reduced to about 1 1/4 cups, 5 to 7 minutes. Divide barbecue sauce between two bowls; use one for basting and set aside the other for serving.

In a large bowl, toss chicken with vegetable oil; season well with coarse salt and ground pepper.

Lightly oil grates; place chicken on grill. Cover grill; cook, turning frequently, until chicken registers 165 degrees on an instant-read thermometer, 10 to 15 minutes. Uncover grill; continue cooking, basting frequently with sauce, until chicken is glazed thoroughly, 3 to 4 minutes more. Serve with remaining sauce.

Source: Everyday Food, July/August 2004. You can find it here.

Notes: I really liked this. It was really easy. I think in the future, I would use chicken pieces (such as drumsticks) or boneless skinless chicken breasts. Also, I think I would decrease the apple cider vinegar to 1/4 cup instead of 1/3 cup. It was slightly too tangy for my tastes...however, even so, it was really delicious and worth a try!

Grilled Chicken with Honey-Chipotle BBQ Sauce

You can also use 8 thighs or 8 drumsticks or 4 pieces of each; cook about 10 minutes per side.


2 teaspoons olive oil
1/4 cup minced shallots
1/2 cup lower-sodium ketchup
2 tablespoons water
1 1/2 tablespoons honey
2 teaspoons cider vinegar
1/2 teaspoon dry mustard
1/2 teaspoon chipotle chile powder
1/2 teaspoon kosher salt, divided
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
4 bone-in chicken leg-thigh quarters, skinned
Cooking spray


Preheat grill to medium-high heat.

Heat a small saucepan over medium-high heat. Add oil; swirl to coat. Add shallots; saute 2 minutes or until tender. Stir in ketchup, next 5 ingredients (through chile powder), and 1/4 teaspoon salt. Reduce heat to low, and cook 5 minutes, stirring occasionally.

Combine 1/4 teaspoon salt, garlic powder, cumin, and black pepper; sprinkle over chicken. Place chicken on grill rack coated with cooking spray; grill 15 minutes on each side or until done. Baste chicken generously with sauce; turn over, and grill 1 minute. Baste again; turn over, and grill 1 minute. Serve with remaining sauce.

Serves 4.

Nutrition information (1 leg quarter): 256 calories, 9.8 g fat, 25.9 g protein, 16.3 g carb, 0.6g fiber, 139 mg cholesterol, 1.5 mg iron, 366 mg sodium, 25 mg calcium.

Source: Cooking Light, July 2013 issue.

Notes: I simply used boneless skinless chicken breasts. I also didn't really measure the spices to sprinkle over the chicken (the salt, garlic powder, cumin, and black pepper). I eyeballed it, and seasoned it according to my taste. I thought that the spices added to the chicken prior to basting it with barbecue sauce really added to the depth of flavor in this recipe. I really loved this.

1 comment:

  1. Amazingly good cook you are! :)

    I can burn barbecued chicken with the best of them. These look great.