The BBQ sauce on this juicy grilled chicken is out-of-this world! We "wow" people with this recipe every summer during outdoor entertaining. I always double the sauce recipe to have extra on the side for dipping. The original recipe calls for 2 small boiler chickens quartered but we prefer using bone-in, skin on chicken breasts. Slow cooking on the grill gives it the best flavor. I hope you enjoy this as much as we do - it's a favorite at this house.
- 3 garlic cloves, minced
- 2 teaspoons butter
- 1 cup Heinz ketchup (a must for us)
- 1⁄4 cup packed brown sugar
- 1⁄4 cup chili sauce (Heinz is a good one)
- 2 tablespoons Worcestershire sauce
- 1⁄2-3⁄4 tablespoon celery seed
- 1 tablespoon prepared mustard
- 1⁄2 teaspoon salt
- 2 dashes hot pepper sauce
- 8 large chicken breast halves, bone-in with skin (a large family pack will usually have about 7-8 breasts.)
- In a saucepan, saute the garlic in butter until tender.
- Add the next 8 ingredients.
- Bring to a boil, stirring constantly.
- Remove from the heat and set aside.
- Grill the chicken, covered over medium heat for 30 minutes, turning occasionally.
- Baste with sauce.
- Grill 15 minutes longer or until juices run clear.
- Continue basting and turning during the last 15 minutes of cooking.
- Serve with any extra sauce you set aside for dipping.
- (The sauce is just that delicious!).