Sweet & Sour BBQ Chicken
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May 7, 2014
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This recipe makes enough sauce for one to four people. If you have extra sauce when your done you can refrigerate it for up to a week. A fusion of southern and Asian flavors make this a hit. Although you can buy your chicken pieces at the store, I prefer to butcher my own bird. It's easier than you might think and the perks are really good! It cost a lot less, I can feed myself for a week on it, and it taste loads better. The only drawback is if you want boneless chicken. I haven't mastered that yet so I still buy that at the store. For a lighter version take the skin off the chicken first.
It's a fusion of BBQ and sweet and sour chicken.
Season chicken with BBQ spice. Marinate, covered and refrigerated, for 4 to 6 hours.
To prepare sauce, in small sauce pan whisk together honey, ketchup, lemon juice, rosemary, olive oil, Worcestershire sauce, garlic, and hot sauce. Over medium heat, stirring occasionally, bring sauce to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Season with salt and pepper.
Let cool.
Preheat grill to medium-high.
Grill chicken skin side down for 6 to 8 minutes. Turn and baste skin liberally with sauce. Grill for another 6 to 8 minutes. Turn again and baste the meat side. Remove chicken from grill.
Serve with remaining sauce.
Ingredients
Directions
Season chicken with BBQ spice. Marinate, covered and refrigerated, for 4 to 6 hours.
To prepare sauce, in small sauce pan whisk together honey, ketchup, lemon juice, rosemary, olive oil, Worcestershire sauce, garlic, and hot sauce. Over medium heat, stirring occasionally, bring sauce to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Season with salt and pepper.
Let cool.
Preheat grill to medium-high.
Grill chicken skin side down for 6 to 8 minutes. Turn and baste skin liberally with sauce. Grill for another 6 to 8 minutes. Turn again and baste the meat side. Remove chicken from grill.
Serve with remaining sauce.