Barbecue Sauces for Chicken

Chicken is one of the most commonly grilled, barbecued and smoked meats. If you're planning on cooking your poultry outdoors, then you'll need some great sauce. Check out our recipes for barbecue sauces for chicken. Each one of these can be used as a marinade and basting sauce to take your chicken from plain to amazing in no time!

Sweet and Tangy Classic BBQ Sauce

2 cups tomato ketchup ½ cup minced onion 1/4 cup white wine vinegar 1/8 cup molasses 4 tablespoons brown sugar 2 tablespoons mustard 2 teaspoons Liquid Smoke ½ teaspoon cayenne pepper 1 tablespoon real butter 1/4 cup minced white onion Salt and pepper to taste Juice of one lemon In a large saucepan, melt butter over medium heat. Add onions and cook until they're soft and beginning to brown. Slowly stir in the rest of the ingredients and cook over low to medium heat for approximately thirty minutes. Let sauce stand for ten minutes to allow flavors to meld, then stir and serve.

Bourbon Chicken Barbecue Sauce

1 ½ cup tomato ketchup 3/4 cup packed brown sugar 2 tablespoons Worcestershire sauce 2 tablespoons prepared yellow mustard 3 tablespoons apple cider vinegar 3/4 cup favorite bourbon such as Jim Beam or Jack Daniels 5 tablespoons soy sauce 1 teaspoon cayenne pepper Salt and pepper

Mix all ingredients in a medium to large saucepan. First, bring to a rolling boil, then reduce heat to low and cover. Simmer the sauce for at least thirty minutes, stirring frequently. When sauce is smooth and thick, remove from heat and allow to cool for ten minutes before serving.

Hot Apricot Barbecue Sauce

½ teaspoon dried and minced habanero pepper (or jalapeno, depending on desired heat) 1 tablespoon real butter 2 tablespoons brown sugar 4 tablespoons apricot preserves or jam 1 tablespoon white wine vinegar ½ cup water Salt and pepper Heat the water over medium heat until it is hot but not boiling. Slowly add the minced, dried pepper and allow it to distribute throughout the water. Add butter and allow it to melt, then shake in salt and pepper. Slowly stir in brown sugar, then add the preserves and vinegar. Stir the mixture over medium heat until it is thick, perfectly blended and evenly heated.

Copyright 2006 Jim Sterling - All Rights Reserved

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