One of the leftovers from my first, very brief, marriage was a recipe for home-made barbecue sauce.
If I remember it correctly it was a combination of French Salad Dressing, Open Pit BBQ Sauce and numerous other ingredients.
What I don’t remember at all is why I (or we) decided we needed make it, using rather strange ingredients. I’ll blame it on being young and creative. I do remember it was a collaborative sauce.
The habit of making my own came in handy when we moved to this side of the pond as we couldn’t buy it.
We can now, and I particularly like hoisin barbecue sauce. Still, I admit, I never use it straight from the bottle.
When we make barbecued chicken I still make my own.
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Always a summertime favorite, we finish this easy grilled chicken with a homemade barbecue sauce. The sauce keeps in the fridge for a week and is great on burgers, chops and more chicken.
- Prep Time: 5
- Cook Time: 45
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Chicken
- Method: Grilling
- Cuisine: American
Ingredients
- 3 chicken thighs
- 3 chicken legs
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp smoked paprika
- Barbecue sauce:
- 1/2 cup ketchup
- 3/4 cup tomato sauce (1 small can – you don’t have to be too precise)
- 2 tbs cider vinegar
- 2 tbs molasses
- 1 tbs Worcestershire sauce
- 2 tsp dry mustard
- 2 tsp dried oregano
- 1 tsp garlic powder
Instructions
- Wash chicken and pat dry.
- Sprinkle with salt, pepper, and paprika.
- Put on barbecue grill on indirect heat and close cover.
- Check periodically – if any pieces flare up just move around a bit. An instant-read or remote read meat thermometer is a great help.
- After about 30 minutes start basting with barbecue sauce (if you do it earlier the sauce may burn).
- Chicken will be done at 170F or when it is no longer pink and the juices run clear when pierced with a knife. It should take about 45 minutes over indirect heat but can be up to an hour, depending on heat.
- Remove and serve with sauce on the side.
- Barbecue Sauce:
- Mix all ingredients in small sauce pan and bring to a boil over medium heat stirring frequently.
- Simmer 5 – 10 minutes, remove from heat and allow to cool.
- Put 2/3’s of the sauce in a separate small bowl to be used for dipping at the table and use the rest for basting.
Notes
The cut-up chicken I get is ‘dark meat quarters’, or thigh and leg together. We cut them apart and 3 is perfect for the 2 of us. You could use a whole, cut-up chicken or whatever your favorite pieces are.
Keywords: barbecue sauce, barbecued chicken, summer grilling
It’s been hot here. We reached 106F (41C) on Tuesday and today is a summer-like 102F (39). One more day and we should be back to tolerable temps.
We don’t have a watering ban (yet) so I am trying to be kind to the critters in the heat. I keep the birdbath full and over-water the geraniums so there is extra water in the saucers for the bees and lizards.
I’m still able to water all the herbs I have growing along the fence:
They look a bit messy, but I don’t trim them until they’re done blooming. We get hundred of bees and butterflies here every summer for the lavender and marjoram.
Strangely, my watering never seems to disturb them… They just avoid the big drops and go on about their business.
It’s almost impossible to get a photo of them as they are all moving rapidly in every direction.
I did manage to get one of this Scarce Swallowtail:
And one of the Hummingbird Hawk-Moths
It’s magical being by the lavender with all the bees and butterflies flitting and buzzing.
I felt some longing looking at your BBQ chicken as its been 10 plus years since I owned a barbeque !
You have access to such wonderful food there…. and it’s hard to barbecue when you’re in an apartment – and tough to get inspired for one lol
Next time you’re here !
I have some spearmint in full bloom which is covered in butterflies. They are so pretty.
I do hope we get the rain forecast for tomorrow
Ah, yes…. the rain. We’ve had about 4 inches so far. Butterflies do seem to love herb flowers.
It was terribly hot here also for a few days. Not quite 100 out, but the humidity was well over 90%. The air was so hot and thick it was impossible to breathe.
I have fern leaf dill in my garden. Not because I use it a lot, the flavor is almost too delicate for pickling, but because it was covered in black swallowtail caterpillars. I’d lost track after the 13th or 14th. Got a lot of wonderful pictures. Between them and the milkweed that I couldn’t get rid of if I tried, along with all the other critter friendly things I have planted, it’s a joy to sit in the backyard and watch them during the day. I also have a red headed finch pair nesting in the hanging planter on my front porch. We’ve tried to avoid sitting out there to not bother her but I do check daily and it’s been pretty fascinating to watch them.
And my bees don’t leave when I’m watering either.
We’re very grateful we don’t get that humidity. The locals complain about our humidity (60%) – we just laugh.
We have big birds – hawks, doves, magpies and hoopoes… but I rarely see small ones in summer. In winter I feed finches. I’m happy with the butterflies lol