Prep 45 mins
Cook 30 mins
- 1⁄4 cup canola oil
- 2 medium yellow onions, diced
- 4 garlic cloves, minced
- 2 cups peeled seeded and diced tomatoes
- 1⁄2 cup ketchup
- 1⁄2 cup firmly packed light brown sugar
- 1⁄4 cup light corn syrup
- 2 tablespoons Worcestershire sauce
- 1⁄4 cup molasses
- 1⁄2 cup cider vinegar
- 1⁄4 cup Dijon mustard
- 1⁄2 teaspoon red pepper flakes
- 1 tablespoon paprika
- salt & freshly ground black pepper, to taste
- 3 1⁄2 lbs chicken, about, cut into 8 serving pieces
- In a large saucepan over medium heat, warm the canola oil.
- Add the onions and garlic and sauté, stirring occasionally, until the onions are caramelized and very tender, 12 to 15 minutes.
- Add the tomatoes, ketchup, brown sugar, corn syrup, Worcestershire sauce, molasses, vinegar, mustard, red pepper flakes and paprika.
- Stir to mix, bring to a simmer, then reduce the heat to medium-low.
- Cook, stirring occasionally, until the sauce is thickened, 45 minutes to 1 hour.
- Season with salt and black pepper.
- Meanwhile, prepare a medium-hot fire in a grill.
- Season the chicken with salt and black pepper.
- Arrange the chicken on the grill and cook, turning frequently with tongs to prevent scorching, until lightly golden, 15 to 20 minutes.
- Begin basting the chicken with the sauce and continue cooking, turning often and basting with more sauce, until the chicken is crisp, tender and glazed with sauce, 10 to 15 minutes more.
- Serve immediately and pass the extra sauce alongside.
The best BBQ! We'll be making this all summer long as well as your recipes for coleslaw, corn and potato salad!
Outstanding! Nice sweet and slightly hot taste and this makes enough for at least 3 cut-up chickens. Easy too, I made this exactly as Mimi wrote it. Thanks Mimi for a memorable meal, my family loved this chicken and I plan on using the leftover sauce on ribs.