Recipe by DDW
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.
Top Review by Petite Mommy
We thought this sauce was indeed great. I couldn't grill the chicken so I pour the sauce over and baked slowly at 300 degrees for about 1.5 hours. The sauce is nice because it's actually thick enough to stick to the chicken. I added the full amount of celery seed but I would reduce that because it was a little stronger flavor than we wanted. Overall, a fantastic chicken recipe and once we'll make again for sure.
- 3 garlic cloves, minced
- 9.85 ml butter
- 236.59 ml Heinz ketchup (a must for us)
- 59.14 ml packed brown sugar
- 59.14 ml chili sauce (Heinz is a good one)
- 29.58 ml Worcestershire sauce
- 7.39-11.09 ml celery seed
- 14.79 ml prepared mustard
- 2.46 ml salt
- 0.5 ml hot pepper sauce
- 8 large chicken breast halves, bone-in with skin (a large family pack will usually have about 7-8 breasts.)
Directions See How It's Made
- 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!).