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My grown children still beg for my chicken. They like the savory barbecue sauce so much, they've been known to hover over me, trying to snitch a spoonful behind my back. —Patricia Parker, Connelly Springs, North Carolina
Nutritional Facts 1 serving equals 641 calories, 25 g fat (7 g saturated fat), 153 mg cholesterol, 1,163 mg sodium, 54 g carbohydrate, 1 g fiber, 49 g protein.
Originally published as Spicy Barbecued Chicken in Country Woman August/September 2008, p29
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Aug. 31, 2012 by Veronak
I followed the recipe but did not have the dry mustard so I used what was on hand and the family loved it!Absolutely great
I followed the recipe but did not have the dry mustard so I used what was on hand and the family loved it!
Absolutely great
Reviewed on Aug. 31, 2012 by anamae
much to sweet and chili powder over whelming
Reviewed on Aug. 29, 2012 by savanna2
thank you jenbridges, never looked that close on a bottle of ketchup which i never suspected would be the culprit. Just never quit learning, even at my old age. lol
Reviewed on Aug. 28, 2012 by SapphireIce
I just tried this tonight and it was *really* good. I got a little worried when it first started boiling and it smelled so "mustardy", but that went away. Don't cook it past the 15 minutes because as it cools it gets really thick. Instead of grilling it I baked it at 350 until the chicken was tender (65 mins), basting it every 15 minutes and flipping it after the second basting. It was a bit sweet for my taste, so will decrease the sugar next time - and I agree that it's got a bite, but I wouldn't say it's "hot". I don't think anyone will regret making it - even if you adjust it to your own tastes the 2nd time. Thanks for sharing! Yum. :)
Reviewed on Aug. 27, 2012 by opieann
this was wonderful. you have to add the 2 tsps. along with the 2 Tbls.
Reviewed on Aug. 27, 2012 by Junycz
how about the plus 2 teaspoons of chili powder and plus 2 teaspoons of prepared mustard, do i have to add this to the rest of the ingredients? or its just optional
Reviewed on Aug. 26, 2012 by No_Time_To_Cook
This was excellent... my husband couldn't stop raving about it!
Reviewed on Aug. 26, 2012 by jenbridges
I haven't actually tried this yet, but I wanted to tell Savanna that the sodium comes from the ketchup! There is over 3,000g of sodium in that much ketchup. This does sound good, but I am going to play with it to get the sodium level down!
Reviewed on Aug. 26, 2012 by savanna2
Thank you Patricia for sharing this recipe with us. It was finger-licking good. Only reason for the 4 stars is my concern for the 1.163mg of sodium. Where is that coming from? Does 1 tea salt and a 1/4 cup of Worcestershire sauce contain that much sodium?
Reviewed on Aug. 26, 2012 by fredaevans
Ahhhh, home made BBQ sauce! Had to chuckle when I read this, this morning. Had this for dinner Friday evening.
Reviewed on Aug. 26, 2012 by Ohio46
I make a BBQ sauce that is nearly indentical. I do mine as an oven baked dish. The only thing I would add as a suggestion is that I roll my chicken pieces in flour as I fnd the sauce "clings" better than on bare chicken skin.
Reviewed on Mar. 25, 2011 by slamastack
I've been meaning to try this recipe for the last few months ever since I saw it in the magazine. I'm glad that tonight I was finally able to. I was the only person in my family willing to use this sauce since it said "spicy" in the title, but that's ok because it means more for me. The level of heat was much lower than I expected (more like a tickle than a burn). The sauce is also sweeter than most BBQ sauces I'd find where I live (Texas) but that made it a nice change of pace for use on chicken. It's probably a 4.5 star out of 5, but I didn't want to just call it "good" when it was "really good". I'm going to use this sauce as my base and add some more spice and some smoked paprika to give it a little hint of smoke. Hopefully with those small adjustments it'll be a perfect sauce for my tastes.If you're looking for a good BBQ chicken recipe, give this one a shot. Just add some cayenne in there if you really like spicy food and use less sugar if you're not big on sweet sauces.
I've been meaning to try this recipe for the last few months ever since I saw it in the magazine. I'm glad that tonight I was finally able to. I was the only person in my family willing to use this sauce since it said "spicy" in the title, but that's ok because it means more for me. The level of heat was much lower than I expected (more like a tickle than a burn). The sauce is also sweeter than most BBQ sauces I'd find where I live (Texas) but that made it a nice change of pace for use on chicken. It's probably a 4.5 star out of 5, but I didn't want to just call it "good" when it was "really good". I'm going to use this sauce as my base and add some more spice and some smoked paprika to give it a little hint of smoke. Hopefully with those small adjustments it'll be a perfect sauce for my tastes.
If you're looking for a good BBQ chicken recipe, give this one a shot. Just add some cayenne in there if you really like spicy food and use less sugar if you're not big on sweet sauces.
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