This warm weather is giving me spring fever. I’m more than ready to start firing up the grill again on a daily basis. What better way to kick off the beginning of Spring than with grilled barbecue chicken. The smell alone puts me in a great mood. It’s a sure fire sign that winter is coming to an end. Sorry snow lovers! It’s time to say goodbye to coats and mittens, and hello to flip flops and tank tops.
This is a ketchup base sauce that is so yummy when grilled up on a juicy piece of chicken. The hint of chili paste gives the sauce just a bit of heat, but not enough to make it overly spicy.
When I make barbeque chicken I lightly grill my meat un-sauced first.
Then when it’s done on both sides I add a generous portion of the grilling sauce to the outside of the chicken.
While the chicken finishes cooking on the inside, the outside starts to caramelize. The end result is a delicious piece of barbecued chicken.
- 1½ cups ketchup
- 2 teaspoons oil
- ⅓ cup diced onions
- 1 teaspoon minced garlic
- ½ tablespoon tomato paste
- 2 tablespoons apple cider vinegar
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- 1 teaspoon celery salt
- 3 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 2 tablespoon honey
- 2 teaspoon chili paste
- 1 teaspoon yellow mustard
- 6 to 8 large boneless, skinless chicken breast
- Add oil to a pot. Over medium heat sauté onions, until tender
- Add garlic and sauté for one minute
- Add ketchup, tomato paste, vinegar, onion powder, celery salt, pepper, brown sugar, honey, mustard, chili paste and Worcestershire sauce. Bring to a low simmer, cook for 20 to 25 minutes, stirring every few minutes to prevent scorching.
- Heat grill to medium temperature. Cook chicken un-sauced for 5 minutes on each side. Cover chicken with sauce and grill on each side for an additional 10 to 15 minutes, or until chicken is done. Internal temperature should reach a minimum of 165 degrees