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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is an excellent marinade and basting sauce for chicken, either on the grill or baked in the oven. I have perfected this over the years since I first happened upon a slightly different recipe from the US South - versions of the same are popular in the New York area, hence the name Harlem Sauce . It's good soul food! I'd love to know what you think of my version, and what your own tweaks are to this, if any. Ingredients:
1/4 cup unsalted margarine (half-stick) |
1 tablespoon olive oil |
4 tablespoons ketchup |
2 tablespoons tomato sauce |
4 tablespoons lemon juice |
4 tablespoons white vinegar |
2 teaspoons yellow mustard |
2 teaspoons hot sauce |
1 teaspoon cayenne powder |
1 teaspoon minced garlic |
1 1/2 tablespoons dried parsley |
1 teaspoon onion powder |
1/2 cup water |
Directions:
1. In a medium sauce pot, gently melt butter and olive oil over medium heat.
2. Add ketchup, tomato sauce, lemon juice, vinegar, mustard, and hot sauce - stir or whisk to combine.
3. Add cayenne powder, garlic, parsley, onion powder, and water - stir or whisk to combine.
4. Raise heat to Medium-High and cook until boiling. Boil for about a minute or two.
5. Turn down heat to Medium and cook for 5 minutes, stirring often.
6. Take sauce pot off heat and let cool for 1 hour.
7. Use as a marinade for 6-8 boneless chicken breasts. Poke chicken all over with a fork, and marinate in a large, resealable plastic bag or container for 4-24 hours in the refrigerator.
8. Grill for 10-12 minutes each side, or bake uncovered at 400 degrees for 20 minutes. Let rest for 5 minutes after cooking. (Double cooking time if using bone-in chicken).
9. Important! -> Boil remaining marinade for 5 minutes, if extra sauce is desired - brush on while grilling.
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