Yield 1 Cup
It’s been well over five years since I last grilled anything; I never wrote down any of my barbecue grilling sauce recipes until now. This one was good, sweet and sour; I used it on chicken, and I hope you like it as much as I did.
I marinated two breast and two wings overnight. I heated up the grill to a low to medium heat. The wings took about 7 minutes on each side, and I basted them with sauce twice (once when I placed them on the grill and once when I flipped them over). The breast took about 20-25 minutes, and I basted them the same. What ever sauce I had left over, was enough to wet the chicken pieces for serving; plenty of sauce for the amount of chicken used. I also had left-over, cooked bacon fat (hickory smoked flavor), so I added a Tablespoon of the fat to the sauce just before grilling. Garlic toast would be another good side to this chicken and sauce.
- ½ cup balsamic vinegar
- ½ cup ketchup
- 1/3 cup water
- 1/3 cup brown sugar
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon clove honey
- 2 Tablespoons mustard (Spicy or Regular)
- ½ Tablespoon lemon
- ½ teaspoon onion powder
- ¼ teaspoon salt
- 1/8 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon black pepper Ingredients
Bring to a boil while stirring in all the ingredients, one at a time. Reduce heat and simmer for 20-30 minutes while sauce reduces and thickens. Keep refrigerated.