I am not a big chicken fan, but last night I found myself craving barbecued chicken. That’s not something I make often, usually because it always seems to come out dry and tough like jerky. Last night’s chicken, however, came out perfectly. It was moist and tender and the flavor was out of this world delicious. This is one barbecue chicken that doesn’t disappoint.
The secret ingredient for me is liquid smoke. I add a drop or two to every batch of barbecue sauce I make and it always puts a smile on my face. You can leave it out if you prefer, but it takes this homemade barbecue sauce to a new level. Heck, a new dimension!
When it comes to serving this sticky sweet barbecue chicken I stick with my country roots. I plop a few tenders on top of a heaping pile of mashed potatoes. You can use bread, but the rich, creamy potatoes make the perfect texture contrast to the barbecued chicken.
With any type of sauce, you want to let it simmer for as long as possible to let the flavors fully develop. You’d be amazed at the difference a few extra cook time minutes make.
If you’re looking for an easy crowd-pleasing recipe or just something to conquer those late-night cravings, this is it. The homemade barbecue sauce can be used for other recipes too. There will be enough left over to add more chicken, or to drizzle over potatoes, rice, or bread. It all depends on how much you’re craving barbecue sauce.
Dos and Don’ts of Homemade Barbecue Sauce
- Do experiment with spices (in moderation)
- Don’t skip the brown sugar
- Do let it cook (on low) for at least an hour
- Don’t try to rush it by turning up the heat
- Do share this homemade barbecue sauce with your friends
- Don’t try to bogart it for yourself
- 2 tablespoons butter
- 1 pound chicken strips or tenders
- salt and pepper to taste
- 2 cups ketchup
- ½ cup apple cider vinegar
- 1 cup molasses
- 2 tablespoons Worcestershire sauce
- 1½ teaspoon garlic powder
- 1 teaspoon yellow mustard
- ⅓ cup brown sugar
- Melt the butter in the pan over medium heat. Add chicken and season with salt and pepper to taste.
- Cook for 3 minutes on each side. Remove chicken to a platter and set aside.
- Add ketchup, vinegar, molasses, Worcestershire sauce, garlic powder and mustard to pain. Stir until combined.
- Add brown sugar and mix well. Bring to a boil, stirring often.
- Return chicken to pan and continue to cook on low heat for 90 minutes, stirring occasionally.
- Serve over mashed potatoes, rice, or bread.