Spicy Grilled Barbecue Chicken
Total TimePrep: 25 min. Grill: 45 min.
- 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
- In a large saucepan, combine the first 10 ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
- 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.
Nutrition Facts1 each: 641 calories, 25g fat (7g saturated fat), 153mg cholesterol, 1163mg sodium, 54g carbohydrate (51g sugars, 1g fiber), 49g protein.
Aug 18, 2015
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.
Mar 15, 2014
This is the BEST barbecue sauce I've ever tasted! I use it for all my barbecue meals! I made the chicken in the oven for this recipe and turned out to die for! Even my pickiest eater couldn't get enough of this awesome chicken. Keep this recipe handy!
Jun 30, 2013
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!
Aug 31, 2012
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
Aug 31, 2012
much to sweet and chili powder over whelming
Aug 29, 2012
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
Aug 28, 2012
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. :)
Aug 27, 2012
this was wonderful. you have to add the 2 tsps. along with the 2 Tbls.
Aug 27, 2012
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
Aug 26, 2012
This was excellent... my husband couldn't stop raving about it!