Recipe by Sharlene~W
The sauce for this chicken has such an explosion of flavors--you'll want to lick the plate when you are done. It's sweet, sour, spicy and savory--and it has a bit of a kick. You will end up with nearly 3 cups of sauce, but trust me--you will want all of it.
Top Review by justcallmetoni
I made a half batch of the sauce and have enjoyed it in a number of preparations over the past few days including boneless skinless chicken breasts. My other improvisations included using the sauce with boneless pork chops, grilled zucchini, and sauted onions. For the meats, I found it worked best to let the meat rest in a bath of the sauce for about 5 minutes before cooking poured in a separate bowl to avoid contamination. Additional sauce was brushed on the meat during cooking. Quite strangely, I though the sauce worked better with the pork and onions than it did with the chicken. With both meats, the sauce did indeed help keep the meat moist and tender and added a good amount of flavor. As for the sauce itself, definitely let it sit a day as it REALLY does transform. Initially it was scary hot. Next day it was a little more tamed and other flavors such as the vinegar and mustard were more present (never got the sweetness in mine). For those looking for a drippy sauce, this would not be it. No goop here, but a good way to add good flavor to the grill. reminded me of what I have best heard of as a mop sauce. Thanks Sharlene.
- 2 1⁄2 cups water
- 2 tablespoons brown sugar
- 2 tablespoons oil
- 1⁄4 cup vinegar
- 2 1⁄2 teaspoons salt
- 1⁄4 cup chopped onions or 2 tablespoons onion powder
- 2 1⁄2 teaspoons black pepper
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dry mustard
- 2 teaspoons chili powder
- 1⁄2 teaspoon hot pepper sauce
- 1⁄2 teaspoon red pepper
- 1 garlic cloves or 1 tablespoon garlic powder
- 2 -3 lbs chicken parts (with skin or without skin, it is up to you)
Directions See How It's Made
- Combine all ingredients except for the chicken and bring to a rolling boil. Remove from the heat and cool. Refrigerate sauce overnight to blend flavors.
- Heat a grill to medium-high heat.
- Apply sauce to chicken (I spoon it on). Grill to desired doneness, applying sauce liberally as you turn chicken. Cook until done through.
- If you don't contaminate the sauce with the raw chicken, you can serve it with the cooked chicken. If it gets contaminated, simmer it on the stove for a few minutes.