I saw two blog posts recently that inspired me to make Barbeque Chicken. Jessica at How Sweet It Is posted a Homemade Barbeque Sauce that I have been wanting to try for a while. When I saw a Hunk of Meat Monday post from Jill at Boys, Bovines and Blessings I knew barbeque chicken was in my near future.
This chicken recipe captured my attention becuase it has two of my favorite ingredients honey and lemon. I prefer honey sweetened barbeque sauce and love the liveliness of lemon.
1/2 C. Barbeque Sauce
1/4 C. Honey
1/2 T Lemon Juice – I only had one lemon on had, so I used lemon juice from a jar.
Combine barbeque sauce, honey and lemon juice.
Season chicken with salt and pepper.
Pour barbeque marinade and chopped onion over chicken and marinate 3 hours or overnight.
Bring to room temperature and place lemon slices on top of the chicken.
Bake uncovered at 325 degrees for 40 minutes.
Increase oven temperature to 350 degrees, cover and bake 20 minutes more.
The chicken bakes up moist and juicy with a mild barbeque flavor.
Homemade Barbeque Sauce
Jessica adapted her sauce from this recipe.
2 C Ketchup
1 C Water
1/2 C Apple Cider Vinegar
5 T Light Brown Sugar
4 T Sugar
1/2 Tablespoon Molasses – I used Honey
1 t Black Pepper
1/2 T Onion Powder
1/2 T Ground Mustard
1 T Lemon Juice
1 T Worcestershire Sauce
Combine all ingredients in a saucepan and let come to a boil.
Reduce to a simmer and cook uncovered for approximately 2 hours, stirring occasionally.
The mixture will thicken and reduce a bit.
I actually made two versions of this recipe over the Thanksgiving weekend. On my first attempt I used Jill’s marinade and grilled the chicken breasts. This is a very tasty option if you are short on time.
I love the sauce and marinade. My personal preference is to grill the chicken breasts to take advantage of the rich smoky barbeque flavor.