Moroccan-Inspired Barbecue Sauce

Moroccan-Inspired Barbecue Sauce created by justcallmetoni

Try this marinade on lamb, chicken, tofu, turkey, etc. From Sunset magazine.

Ready In:
25mins
Yields:
Units:

ingredients

directions

  • Combine all the ingredients in a medium sized saucepan.
  • Bring to a simmer over medium-high heat (do not allow to boil), cook and stir constantly until the sauce is reduced to about 1 1/4 cups. This should take approximately 15 mintues.
  • Pour mixture through a fine sieve to strain.
  • Best made several hours in advance of using.
  • Freezes well.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@COOKGIRl
Contributor
@COOKGIRl
Contributor
"Try this marinade on lamb, chicken, tofu, turkey, etc. From Sunset magazine."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Hajar Elizabeth
    This is good for adding flavor to western cooking, however, authentic happens also to be very palatable. I used this for BBQ chicken, marinated and glazed with a bit in the oven, and and it was slightly overpowering. I think I'd cut back next time on the world tour of spices and limit to 3 for my tastes.
    Reply
  2. justcallmetoni
    Moroccan-Inspired Barbecue Sauce Created by justcallmetoni
    Reply
  3. justcallmetoni
    Moroccan-Inspired Barbecue Sauce Created by justcallmetoni
    Reply
  4. justcallmetoni
    Short on time, I needed something to give some flavor to some chicken breasts. Boy was this flavorful and delicious. What a surprise that you could develop a complex range of tastes in such a short amount of time. I did cut about 2 tablespoons of the honey because I don't like my sauces to be overly sweet. To balance the loss of sweetness, I also reduced the amount of lemon juice by one tablespoon. I both brushed the chicken with the sauce as well as serving it as a dipping sauce with the cooked strips. Started with a modest dipping technique and by the end we were all doing a full dunk. The sauce is more like a glaze than what would usually be called a BBQ sauce - but glaze or sauce - it was still great.
    Reply
  5. COOKGIRl
    Try this marinade on lamb, chicken, tofu, turkey, etc. From Sunset magazine.
Advertisement