Spicy Southwest Barbecue Sauce Recipe

Posted by
Rate It!
Spicy Southwest Barbecue Sauce
Add your photo!
Ingredients
16
Count
Nutrition
5099
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil, and drizzle with olive oil. Fold foil to seal.
  2. Bake at 425° for 30 minutes; cool. Squeeze pulp from garlic cloves.
  3. Combine garlic pulp, ketchup, and next 12 ingredients in a large saucepan. Bring mixture to a boil; reduce heat, and simmer 20 minutes. Cool.
  4. Pour mixture in a blender; process until smooth, stopping once to scrape down sides.
  5. Reserve 1 cup barbecue sauce for basting chicken the last 30 minutes of grilling time. (Discard any leftover basting sauce.)
  6. Grill chicken according to directions below. Serve chicken with remaining sauce.
  7. For Gas Grills:
  8. Indirect Cooking: Place 2 cups hickory, mesquite, or other wood chips in the center of a large square of heavy-duty aluminum foil; fold into a rectangle, and seal. Punch holes in top of packet. Preheat one side of grill, leaving center empty, for 20 minutes. Place packet on cooking grate over unlit side. Grill, covered with grill lid, 2 hours and 15 minutes or until done (170°). Baste as directed.
  9. Direct Cooking: Preheat grill over low heat, under 300°, for 20 minutes. Place chicken, skin side up, on cooking grate. Grill, covered with grill lid, over low heat 1 hour and 15 minutes or until done. (Don't turn chicken.) Baste as directed.
  10. For Charcoal Grills:
  11. Indirect Cooking: Soak 2 cups hickory wood chips in cold water for 30 minutes; drain. (Wood chips for the gas grill are not soaked in water because they're encased in foil and placed on the cooking grate.) Prepare fire by piling charcoal on each side of grill, leaving center empty. Let charcoal burn for 30 minutes, or until flames disappear and coals turn white. Sprinkle chips over hot coals. Arrange chicken, skin side up, on cooking grate in center of grill (not directly over coals). Cook covered with grill lid, for 50 minutes to 1 hour or until done. (Don't turn chicken.) Baste as directed.
  12. Note: For these methods, we prefer to use a 3-pound chicken whole chicken cut into quarters, which tend to cook more evenly. If using chicken pieces, remove drumsticks and wings from the grill a little earlier to keep them from burning.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 5098.55 Kcal (21347 kJ)
Calories from fat 2914.15 Kcal
% Daily Value*
Total Fat 323.79g 498%
Cholesterol 652.18mg 217%
Sodium 6221.59mg 259%
Potassium 3231.53mg 69%
Total Carbs 426.01g 142%
Sugars 147.1g 588%
Dietary Fiber 31.67g 127%
Protein 116.84g 234%
Vitamin C 158.9mg 265%
Vitamin A 1.4mg 46%
Iron 21.5mg 119%
Calcium 695.1mg 70%
Amount Per 100 g
Calories 268.43 Kcal (1124 kJ)
Calories from fat 153.42 Kcal
% Daily Value*
Total Fat 17.05g 498%
Cholesterol 34.34mg 217%
Sodium 327.56mg 259%
Potassium 170.13mg 69%
Total Carbs 22.43g 142%
Sugars 7.74g 588%
Dietary Fiber 1.67g 127%
Protein 6.15g 234%
Vitamin C 8.4mg 265%
Vitamin A 0.1mg 46%
Iron 1.1mg 119%
Calcium 36.6mg 70%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 128.2
    Points
  • 138
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top