Spicy Grilled Barbecue Chicken Recipe
- 1-1/2 cups sugar
- 1-1/2 cups ketchup
- 1/2 cup water
- 1/4 cup lemon juice
- 1/4 cup cider vinegar
- 1/4 cup Worcestershire sauce
- 2 tablespoons plus 2 teaspoons chili powder
- 2 tablespoons plus 2 teaspoons prepared mustard
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
- 1. In a large saucepan, combine the first 10 ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
- 2. Grill chicken, covered, over medium heat for 40 minutes, turning several times. Set half of the barbecue sauce aside. Baste chicken with remaining sauce; grill 5-10 minutes longer or until juices run clear. Serve with reserved sauce. Yield: 8 servings.
1 each: 641 calories, 25g fat (7g saturated fat), 153mg cholesterol, 1163mg sodium, 54g carbohydrate (51g sugars, 1g fiber), 49g protein .
Reviews for Spicy Grilled Barbecue Chicken
"Great tasting sauce! I used this with boneless chicken breasts on the grill, and they came out great! There was plenty of sauce so I had some leftover to use for something else later."
"This recipe was delicious, but I left the sugar out completely and used 1/2 cup of honey instead. Perfect combination for my family's tastebuds!"
"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"
"much to sweet and chili powder over whelming"
"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"
"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. :)"
"this was wonderful. you have to add the 2 tsps. along with the 2 Tbls."
"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"
"This was excellent... my husband couldn't stop raving about it!"
"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!"
"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?"
"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."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.