“A BBQ sauce for chicken that is not tomato based. This recipe is sufficient for six chicken quarters. (Update: If you replace the 1/2 tablespoon of cornstarch with a 1/4 teaspoon xanthan gum, there is no need to cook the sauce to thicken it)”
READY IN:
18mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Blend all ingredients with a food processor or blender.
  2. Cook on medium heat for 8 to 10 minutes to thicken slightly (do not boil).
  3. Cool before using. It should have the consistency of gravy. If needed, thin with a tbsp or two of water.
  4. BBQ chicken (with skin on) on a low heat (275°F to 300°F +/-) until done, basting with sauce every time you turn the chicken (around 6 to 8 times depending on thickness).
  5. Note: you may have to prop the BBQ lid open an inch or two to keep the temperature in 275°F-300°F range.

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