If you like the taste of Balsamic vinegar gives this Grilled Chicken with Balsamic Barbeque Sauce recipe a try. This is a little different from the customary type of barbeque sauce; but it’s really good. The Balsamic vinegar gives the sauce a little bit of tang and combines with the rest of the ingredients very well.
If you want to reserve some sauce for dipping increase the sauce recipe and divide it.
The next time you fire up the grill give this Grilled Chicken with Balsamic Barbeque Sauce Recipe a try; its sticky and delicious. Enjoy
- 3 pounds bone in chicken pieces (any combination of legs, thighs and breasts – breasts halved cross wise)
- Balsamic Barbeque sauce
- 1 cup Balsamic vinegar
- ¾ cup ketchup
- ⅓ cup brown sugar
- 1 clove of garlic (minced)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- In a medium size saucepan mix together all the barbeque sauce ingredients. Bring the mixture to a boil over medium high heat, reduce heat to simmer and cook uncovered until mixture starts to thicken. (About 20 minutes.)
- Preheat grill on high heat – while grill is heating pat chicken dry and rub the pieces with the spices; getting some of it under the skin whenever possible.
- Clean and oil the grill grates, turn all burners off except for the primary burner trying to maintain an indirect heat of 350F after the grill is closed. (I have a 4 burner grill for me I need to have the primary burner on high with the second one at about half)
- Place the chicken skin side down on the cool side of the grill. Cover and cook until skin starts to brown. (About 30 minutes depending on the temperature) uncover the grill, flip the chicken, and move the pieces closer to the burners brushing with the barbeque sauce. Flip and coat the chicken every few minutes until chicken is sticky, move the chicken over the direct heat, continue flipping and brushing the chicken with the sauce until chicken is well glazed and has a slight char. Remove the chicken from the grill when the internal temperature is reached of 160F. for the breasts, and 175 for thighs and legs.
- Place the chicken on a serving platter, tent with aluminum foil, and let rest 10 minutes before serving.
adapted from Food Network