Poultry Uncategorized

Best Ever Barbeque Chicken


There are times when I cannot think of what on earth I want to make, but I know that I do not want to spend much money. Such times lead me to pull from the seemingly endless supply of boneless skinless chicken breasts in my freezer and to start googling silly things such as, “yummy chicken,” or even “good chicken recipes.” I am not very creative when it comes to my google searches. Kevin picks on me because I tend to type entire questions as I would say them out loud when I am trying to find the answer to something. I always manage to find what I am looking for, so I will not be changing my methods anytime soon. This time around, I was in the mood for some barbeque, so I tried “best barbeque chicken,” and this recipe is what I got.

How can you not try out a recipe that claims to be the best ever of something; plus, it came from a website called food.com. There is just nothing subtle about the best ever barbeque chicken from food.com, so I knew even before I had glanced at the reviews that I would be making this. It was definitely a good decision to give this recipe a chance. It might not be the best barbeque sauce that I have ever had, but I am biased because there is a Canadian brand of sauce called Diana’s that will just forever and always be my favourite. Setting aside my feelings for Diana, this is the second best barbeque sauce I have ever tasted.

This recipe is for bone-in chicken breast halves with skin, but I actually cannot stand dealing with bones and other icky things of that nature when I am cooking. I found a comment from one person who had also used boneless skinless breasts, and I just used that as a guideline for the cooking. I will include both instructions, but the boneless skinless chicken was perfect.

Best Ever Barbeque Chicken
3 cloves garlic, minced
2 tsp butter
1 cup Heinz ketchup
1/4 cup packed brown sugar
1/4 cup chili sauce
2 Tbsp Worcestershire sauce
1/2 – 3/4 Tbsp celery seed (I used about 1 1/2 tsp celery salt and left out the other salt in the recipe)
1 Tbsp prepared mustard
1/2 tsp salt
2 dashes hot pepper sauce
8 large chicken breast halves, bone-in with skin (I used 4 boneless skinless breasts)

In a saucepan, saute the garlic in butter until tender. Add the next 8 ingredients. Bring to a boil, stirring constantly. Remove from the heat and set aside. I made the sauce ahead of time and just reheated it on the stove closer to serving time.

Bone-in, skin on instructions:
Grill the chicken, covered over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 15 minutes longer or until juices run clear. Continue basting and turning during the last 15 minutes of cooking. Serve with any extra sauce you set aside for dipping. Note that even though I used half the amount of chicken, I did not cut the sauce in half because of dipping.

Boneless skinless directions:
Sear the chicken breasts on each side in a grill pan with some canola oil. Coat the top side with sauce and grill for 5 minutes. Turn and coat the second side with sauce and grill for another 5 minutes or until done. Serve with extra sauce for dipping.

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