Aunt Doris BBQ Chicken
Tangy, smoky BBQ sauce for baked or slow-cooked chicken. Easy to double, strain, or swap liquid smoke. Ready in about 1 to 1.5 hours.
This is from Aunt Doris (Macak). Great on a cold winter day when your craving something off the grill.
Submitted by: Kate Erd from Milwaukee, WI
Yield: about 1 3/4 cups sauce
- Make the sauce on the stove by simmering the first 10 ingredients, then add ketchup, Worcestershire, and smoke and boil until slightly thick.
- Pour sauce over 8-10 chicken pieces and bake at 325°F for 1 to 1.5 hours, or cook in a slow cooker as an alternative.
- Recipe is easy to double, strain to remove lemon and onion, and you can use liquid smoke instead of smoked powder.
Spices
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Preparation Instructions:
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Frequently Asked Questions
What is the basic method for Aunt Doris BBQ chicken?
Simmer the first 10 ingredients in a covered saucepan for 20 minutes. Uncover, stir in ketchup, Worcestershire, and the hickory smoke, bring to a boil until slightly thickened. Pour over 8 to 10 chicken pieces and bake at 325°F for 1 to 1.5 hours or cook in a slow cooker until done.
Can I grill the chicken instead of baking it?
Yes. Brush the prepared sauce on the chicken and grill over medium heat. Watch for flare ups from the sugar in the sauce and baste often. Finish when the internal temperature reaches 165°F and juices run clear.
How do I use mustard powder in this recipe?
Mix 1.5 to 2 teaspoons of mustard powder into 1 tablespoon of water before adding it to the sauce. You can also use 1 tablespoon of prepared mustard instead.
What can I use instead of hickory smoked powder?
You can use 1.5 teaspoons of liquid smoke mixed directly into the sauce. If using powdered smoke, dissolve it well in the suggested water first.
How do I thicken the sauce if it is too thin?
Simmer uncovered until it reduces and thickens. For faster thickening, stir in a cornstarch slurry made from 1 teaspoon cornstarch mixed with 1 tablespoon cold water, then cook a minute more.
Can I make this in a slow cooker?
Yes. Pour the sauce over chicken in the slow cooker and cook on low for 4 to 6 hours or until the chicken reaches 165°F. You may want to thicken the sauce at the end by cooking it uncovered on high or adding a small cornstarch slurry.
Can I double the recipe or strain out the lemon and onion?
Yes. The recipe scales up easily. If you prefer a smooth sauce, remove the lemon and onion before serving or pass the sauce through a sieve.
How should I store leftovers and how long do they keep?
Refrigerate leftovers in an airtight container for 3 to 4 days. Freeze up to 3 months. Reheat gently on the stove or in the oven until the chicken reaches 165°F.
What is the basic method for Aunt Doris BBQ chicken?
Simmer the first 10 ingredients in a covered saucepan for 20 minutes. Uncover, stir in ketchup, Worcestershire, and the hickory smoke, bring to a boil until slightly thickened. Pour over 8 to 10 chicken pieces and bake at 325°F for 1 to 1.5 hours or cook in a slow cooker until done.
Can I grill the chicken instead of baking it?
Yes. Brush the prepared sauce on the chicken and grill over medium heat. Watch for flare ups from the sugar in the sauce and baste often. Finish when the internal temperature reaches 165°F and juices run clear.
How do I use mustard powder in this recipe?
Mix 1.5 to 2 teaspoons of mustard powder into 1 tablespoon of water before adding it to the sauce. You can also use 1 tablespoon of prepared mustard instead.
What can I use instead of hickory smoked powder?
You can use 1.5 teaspoons of liquid smoke mixed directly into the sauce. If using powdered smoke, dissolve it well in the suggested water first.
How do I thicken the sauce if it is too thin?
Simmer uncovered until it reduces and thickens. For faster thickening, stir in a cornstarch slurry made from 1 teaspoon cornstarch mixed with 1 tablespoon cold water, then cook a minute more.
Can I make this in a slow cooker?
Yes. Pour the sauce over chicken in the slow cooker and cook on low for 4 to 6 hours or until the chicken reaches 165°F. You may want to thicken the sauce at the end by cooking it uncovered on high or adding a small cornstarch slurry.
Can I double the recipe or strain out the lemon and onion?
Yes. The recipe scales up easily. If you prefer a smooth sauce, remove the lemon and onion before serving or pass the sauce through a sieve.
How should I store leftovers and how long do they keep?
Refrigerate leftovers in an airtight container for 3 to 4 days. Freeze up to 3 months. Reheat gently on the stove or in the oven until the chicken reaches 165°F.
Greetings Ms. Erd
I looking at your recipe and notice that you use 1/2 c ketchup twice as an ingredient. Did you mean to do that or is it an error? I had to rate the recipe even though I haven’t cook it yet. In the meantime can you forward me the correct recipe my e-mail address so that I can cook your dish.Sincerely,
Ms.Ball
m430smiley@yahoo.com