Best Ever BBQ Chicken
photo by DianaEatingRichly
- Ready In:
- 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 yellow 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!).
Questions & Replies
With this recipe, you specifically say you prefer Heinz Ketchup and Heinz chili sauce. But on prepared mustard you did not specify what brand you used. Mustards come in all different kinds and brands. If this is truly to be the BEST EVER and everyone loves it so much- then I want to make it just like you did to get an idea if my family will also love it. Did you use that bright yellow mustard, Gulden's Spicy Brown, coarse ground honey mustard...what? Please help! Thank you.
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.
The name says it all. I made this over Memorial day weekend; it really IS that good... the sauce is super simple, but don't let that fool you, it's got PLENTY to make your taste buds dance. I did brine the chicken first (soaked in salt water for 30-45 minutes; IMO this helps keep the chicken juicy during the long grilling process). This recipe just went into the secret "things to impress my friends" with notebook. I'll be making this one again; really soon.
I don't recall chicken breasts looking like legs. I once carved breasts to look like lizards for a very interesting result when served on a stick. (: The sauce is here is good but certainly doesn't live up to"Best Ever" I usually bypass recipes (as well as internet videos) when titled with oversell such as Unbelievable, Incredible, You MUST try this, and the like. They never live up to the hype.
I thought it was pretty good. I think I will follow one of the reviewers and use celery salt instead of seeds. I didn't like encountering one when eating. Too strong I thought. I added some finely diced onion, only because I had some left from another recipe I was making at the same time. Turned out nice. I may try this sauce on some ribs.
This is an excellent recipe for bbq sauce! I had a total of 25 people from 5 different countries, and they all loved it. I made a few changes though. First, I substituted red palm sugar for the brown sugar. Second, I didn't have any hot pepper sauce like Tabasco, but since Tabasco has a lot of vinegar in it I added a few drops of 25% acetic acid vinegar to add a little tangy-ness to the flavor. Finally, after tasting the finished product it tasted a little too much like catchup and not spicy enough, so I ground up 8-10 red birds-eye chilies to a fine paste and added it into the sauce.
RECIPE SUBMITTED BY
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