Chicken BBQ Cooking Sauce |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 6 |
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A BBQ sauce for chicken that is not tomato based. This recipe is sufficient for six chicken quarters. (Update: If you replace the 1/2 tablespoon of cornstarch with a 1/4 teaspoon xanthan gum, there is no need to cook the sauce to thicken it) Ingredients:
5 ounces water |
4 ounces white vinegar |
3 tablespoons wheat flour |
1/2 tablespoon salt |
1/2 tablespoon canola oil |
1/2 tablespoon paprika |
1/2 tablespoon garlic powder |
1/2 tablespoon onion powder |
1/2 tablespoon cornstarch |
1 teaspoon white pepper |
1 teaspoon chili powder |
1/2 teaspoon ground cayenne pepper |
Directions:
1. Blend all ingredients with a food processor or blender.
2. Cook on medium heat for 8 to 10 minutes to thicken slightly (do not boil).
3. Cool before using. It should have the consistency of gravy. If needed, thin with a tbsp or two of water.
4. BBQ chicken (with skin on) on a low heat (275°F to 300°F +/-) until done, basting with sauce every time you turn the chicken (around 6 to 8 times depending on thickness).
5. Note: you may have to prop the BBQ lid open an inch or two to keep the temperature in 275°F-300°F range.
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