Recently, my younger brother asked what grilling recipes I could recommend. Turns out, I didn’t have any. I live in a condo and we have silly rules like “no grills” and “use the correct parking tag” and “no more happiness” (extra points if you got the Brian Regan reference). So I wasn’t able to give him any recipes, though I did suggest branching out into meats that he isn’t used to grilling, like pork or shrimp.
Not too long after that, I had some leftover rotisserie chicken in the fridge. In thinking how to make it appetizing, I decided to cut it up and drench it in BBQ sauce. I was pretty set on that, too, so imagine my disappointment when I pulled out a nearly-empty bottle of BBQ sauce from the fridge. Time to make my own!
Truth be told, I selected this one based partly on the positive reviews but also based on the fact that I had the ingredients. Who knows what better recipes are out there.
I started taking pictures after I started dumping together ingredients.
I started off with some ketchup, water, and molasses.
Some Worcestershire sauce…
And some white wine vinegar…
Add some Dijon mustard.
And top it off with some brown sugar, kosher salt, hot pepper sauce (I used Buffalo wing sauce), garlic powder, and ground black pepper.
Here’s a shot of everything that I included:
After everything was in the bowl, I whisked it.
Then I read the directions and saw that I was supposed to simmer it for a while, then let it chill for 8 hours to let the sweetness of the sugar overcome the tang from the vinegar. I elected to add a touch of white sugar instead of waiting. But I did let it simmer for 10 minutes, as directed.
Then I added my chicken and let it cook for a few more minutes.
The verdict: VERY GOOD! Hubby had a few bites before asking where the simultaneous tang and sweetness came from. I’ll definitely make this again.
It would go so well smothered over chicken, wrapped in foil, and grilled. Oh, summer. I plan on making someone with a grill do this for me this summer.