Harlem Sauce
"This is an excellent marinade and basting sauce for chicken, either on the grill or baked in the oven. I have perfected this over the years since I first happened upon a slightly different recipe from the US South - versions of the same are popular in the New York area, hence the name "Harlem Sauce". It's good soul food!
I'd love to know what you think of my version, and what your own tweaks are to this, if any."
photo by LizDaCook
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 1⁄4 cup unsalted margarine (half-stick)
- 1 tablespoon olive oil
- 4 tablespoons ketchup
- 2 tablespoons tomato sauce
- 4 tablespoons lemon juice
- 4 tablespoons white vinegar
- 2 teaspoons yellow mustard
- 2 teaspoons hot sauce
- 1 teaspoon cayenne powder
- 1 teaspoon minced garlic
- 1 1⁄2 tablespoons dried parsley
- 1 teaspoon onion powder
- 1⁄2 cup water
directions
- In a medium sauce pot, gently melt butter and olive oil over medium heat.
- Add ketchup, tomato sauce, lemon juice, vinegar, mustard, and hot sauce - stir or whisk to combine.
- Add cayenne powder, garlic, parsley, onion powder, and water - stir or whisk to combine.
- Raise heat to Medium-High and cook until boiling. Boil for about a minute or two.
- Turn down heat to Medium and cook for 5 minutes, stirring often.
- Take sauce pot off heat and let cool for 1 hour.
- Use as a marinade for 6-8 boneless chicken breasts. Poke chicken all over with a fork, and marinate in a large, resealable plastic bag or container for 4-24 hours in the refrigerator.
- Grill for 10-12 minutes each side, or bake uncovered at 400 degrees for 20 minutes. Let rest for 5 minutes after cooking. (Double cooking time if using bone-in chicken).
- Important! --> Boil remaining marinade for 5 minutes, if extra sauce is desired - brush on while grilling.
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Reviews
-
I really like this recipe because it gives me another way to make chicken. I used legs instead of chicken breasts. Also, I didn't seasoned my chicken before putting on the marinade but next time I will seasoned the chicken. I really enjoyed the recipe and will make again.
RECIPE SUBMITTED BY
Michael Mc
212
<p>I absolutely love cooking and I'll eat or try foods of all kinds and cuisines - I'll eat just about anything. Pretty much. If you'll eat a deep-fried cricket, so will I. Once. You go first. <br />I tend to spend a lot of time thinking about how I could hatch an evil plan to eradicate bell peppers (especially green!) from the face of the planet and not seem somehow responsible. <br />What inspires me to cook? Both my father and my ex-wife. Dad had kidney disease, so my family had to eat food without salt added or on the table. When he cooked dinner, which was quite often, he'd spice things up with whatever was in the rack and constantly improvised recipes. My ex-wife, Cassie, because she's such a picky eater. I had to come up with dinners that do NOT include anything on her List of Foods I Hate, which seemed to be updated at least once a week. Her father loves tormenting her with mustard... amusing, but I'm not supposed to enjoy it.</p>
