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looking for sauce recipes for chicken

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fishlessman
fishlessman Posts: 32,776
edited November -1 in EggHead Forum
i do this cook every weekend, need to change it up with different style sauces, regular bbq sauce seems too thick and heavy, this was an attempt tpo water down some babyrays with vinegar and a little brown sugar and honey, what goes good with chicken

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fukahwee maine

you can lead a fish to water but you can not make him drink it
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  • EggerFromIowa
    EggerFromIowa Posts: 181
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    I like Open Pit BBQ sauce for chicken. It's got some zip to it.

    http://www.openpit.com/index.html
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  • Billy Grill Eggster
    Billy Grill Eggster Posts: 404
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    Get some Harissa sauce add some olive oil and lemon juice, equal parts . Marinade overnight in a plastic bag. Grill a you normal do.

    Harissa is a Moroccan chili sauce.
    Billy
    Wilson, NC
    Large BGE - WiFi Stoker - Thermapen - 250 Cookbooks

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  • AZRP
    AZRP Posts: 10,116
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    Blues Hog is great on chicken. -RP
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  • FlaPoolman
    FlaPoolman Posts: 11,677
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    Randy, I have used your "the chicken" sauce on wings and they came out great.
    Did you change your email? last few I sent you have come back.
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  • Richard Fl
    Richard Fl Posts: 8,297
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    This is great on poultry. Cook the chicken like you would without sauce and then use this when serving. It does have a kick. But you can ease up on the seasonings.

    Sauce, BBQ, White, Holy Smokin' Chipotle, Southwestern, Richard Fl.

    Recently was at the Tampa Hard Rock Casino and they had a great plate of stuffed portobellos with grilled chicken, saffron jasmine rice and a chipotle sauce to die for. After recently hearing ads for Burger King Chipotle whatever and Subways's Southwestern Chipotle, I took up the challenge and very happy with the results. Hope some of you like it. *****These portions will make about 2 1/2 plastic ketchup size squeeze bottles. Keeps well inrefrigerator.


    INGREDIENTS:
    24 Ozs Dukes Mayonnaise
    7 Ozs Chipotle in Adobo Sauce
    7 Ozs Apple Cider Vinegar
    2 Whole Hatch Green Chiles, Roasted
    4 Ozs Favorite BBQ Sauce
    2 Tsps Holy Smokin' Chipotle Seasoning, or any chili seasoning.




    PROCEDURE:
    1 Place in a bowl and puree with a stick blender. Place in a -plastic squeeze bottle to use. Refrigerate any leftovers.


    Recipe Type
    BBQ Sauce/Sauce

    Recipe Source
    Source: BGE Forum, Richard Fl, 2011/03/03
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  • Little Steven
    Little Steven Posts: 28,817
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    fishlessman,

    peri peri

    Steve 

    Caledon, ON

     

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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
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    I do a mix of a bunch of stuff:

    Blend one or two canned chipotles and a little of the adobo sauce with:

    Worchestershire... 2-4 oz.
    Mustard...couple of Tbs.
    Catsup...2-4 Tbs.
    Brown Sugar...handful
    Soy Sauce...2-4 oz.
    Balsamic Vinegar...2-4 oz.

    Throw it all in a big ziplock with chicken and marinate for a few hours/overnight. sometimes I save some to bast with, but most times I don't.

    Mike
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  • irishrog
    irishrog Posts: 375
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    We have a sauce called "Raggae Raggae Love Apple" sauce here in Ireand which is awesome, made by a Jamaican guy called Levi Roots. Levi became famous on a TV show in Engand called Dragons Den and has made millions on the strength of his sauce and the TV show.
    Do you get this in the states, it's fabulous stuff
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  • BYC
    BYC Posts: 358
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    Mojo marinade does amazing things to chicken. You can find it in the Mexican food sections of most any store. There's even a Chipotle flavor available, which is fairly spicy.
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  • BYC
    BYC Posts: 358
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    Mojo works great with pork as well.
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  • Mickey
    Mickey Posts: 19,674
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    I use only Bone Sucking Sauce ;)
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • War Damn Eggle
    War Damn Eggle Posts: 7
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    Big Bob Gibson's White Sauce
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  • holleywood dawg
    holleywood dawg Posts: 50
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    Agreed! Peri Peri is awesome stuff. Spicy with great flavor.
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  • fishlessman
    fishlessman Posts: 32,776
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    are you making your own, the portuguese markets are along ways from here, used to be able to easily get it years and years ago
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • eggzlot
    eggzlot Posts: 93
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    http://www.foodnetwork.com/recipes/bobby-flay/grilled-chicken-breasts-with-spicy-peach-glaze-recipe/index.html

    Ironic you ask for a suggestion today, since I made this last night for the first time. It is not really spicey, but it is very nice. Jams/preserves make a great base for a home made glaze or sauce.

    In general, white meat is good with peach or lighter jellies, on darker poultry meat maybe try a blackberry/raspberry type sauce.
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  • fishlessman
    fishlessman Posts: 32,776
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    i like that one, i have some tangy nanking cherry jam still from last year that might work, its almost cherry season again :)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Little Steven
    Little Steven Posts: 28,817
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    We can get it at any supermarket but the stuff from the Portuguese markets is better. Nandos is very common here. You going to the NH fest?

    Steve 

    Caledon, ON

     

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  • Slick
    Slick Posts: 382
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    The Soy Vay Very Teriyaki is good, either as a basting sauce or using it as a substitute in Randy's "The Chicken" recipe. Also great with pork tenderloin.
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  • fire egger
    fire egger Posts: 1,124
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    2 cups crushed pineapple
    2 cups dark brown sugar
    2/3 cup soy sauce
    2/3 cup red wine vinegar
    1 tsp ground cloves
    2 tsp allspice
    1 tsp cumin
    2 tsp onion powder
    2 tsp garlic powder
    1 tsp ancho chile powder
    2 tsp new mexico chile powder
    2 tsp chipoltle chile powder
    2 tsp black pepper
    1 tsp salt
    1 tsp thyme

    Blend everything, then reduce on stovetop by about 1/4 to 1/3
    I use a cajun or red chile based rub, crill chick until almost done, ( I do 300-325 raised direct)
    toss in sauce and back on 3-5 min per side, it will brown up pretty quick
    I love this sauce on wings, thighs, leg qtrs.
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  • DMurf
    DMurf Posts: 481
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    Have you thought about making a simple gravy rather than a BBQ sauce? The last couple of chickens I have cooked I served up in Sunday dinner fashion with mashed tater, some other vegetable (usually broccoli or spinach), tossed salad, and gravy.

    1 part butter/margarine
    1 part flour
    Chicken stock (low sodium)
    Salt and Pepper to taste

    Melt your butter with the flour stirring to cook out the raw flour flavor until you have a nice rue. Then add some chicken stock and stir getton all the little bits that stuck to the bottom of the pan. Add some more stock and stir again, let it come to a boil and see how thick it is add stock to make it the consistency you like. Salt and pepper to taste.


    Last night I took some grilled chicken breasts with a cheap poultry rub grilled on the Egg. Prepared some rice and steamed some brocoli. Made up some gravy.

    Place rice in a bowl, added brocoli, diced up some chicken, the added the gravy. Yum :cheer:
    David
    BBQ since 2010 - Oh my, what I was missing.
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  • Gator Bait
    Gator Bait Posts: 5,244
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    I like a gravy also, you might check the market for some chicken backs and necks to roast on the egg till they have some color. Put in a sauce pan with enough water to cover and simmer for an hour with a halved onion, a couple carrots and a few stalks of celery. Chill in the frig over night and in the morning skim off the now solid fat with a spoon. Heat in pan and thicken with a blond rue of flour and butter. Season to taste with salt, pepper and Thyme or Herbs de Provence.

    My homemade Herbs de Provence has ;

    4 T Thyme
    3 T Marjoram
    1 T Oregano
    1 T Basil
    1 t Rosemary ground
    1 t Sage ground
    1.5 t Anise Seed ground (optional and not traditional)

    Season a gravy toward the end of the preparation and you will have fewer surprises when it is done. Add sautéed mushrooms or some caramelized onions at the end for added flavor. White wine goes well in a chicken gravy too. Gravy's can be creative. :)

    Blair

     
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