With a fairly good discerning palate. I was able to recreate a sauce we enjoyed from a company who makes their own Honey Barbecue Sauce. The only problem is, that brand is not yet sold near our home and we don't have credit cards therefore ordering on line is not an option. That's when my husband said, "I think you can re-create it; you ought to give it a try."
I love the combination flavors of heat and sweet and that's exactly what you get in this barbecue sauce. After reading their label for what ingredients are listed, I relied on my palate for the rest. Then it was all about trying to get the ratio of ingredients correct. This comes very close to that sauce that is on the market with one difference - my Honey Barbecue Sauce has more honey flavor to it. There's a nice balance though with the heat from the cayenne. I shied away from using too much liquid smoke because that is some very strong flavor.
We are going to use it on some chicken that we are grilling up. It's hot and humid here now so there's no way I want to turn on the oven! Read past the recipe for some grilling tips for grilling chicken.
- 1 1/3 cups dark Karo corn syrup
- 1 cup honey
- 1/4 cup water
- 1/3 cup apple cider vinegar
- 2 tbsp. tomato paste
- 1/4 cup dark molasses
- 1/4 tsp. salt
- 1 tsp. liquid smoke
- 2 tsp. onion powder
- 2 tsp. granulated garlic
- 1/2 tsp. cayenne pepper
- In a glass bowl mix whisk together all of the above ingredients, making sure they are fully incorporated.
- Refrigerate and let this sit covered in your refrigerate for a day. It thickens up.
Cook time: 0
Yield: about 4 cups
Cost: approximately $4.58
Honey Barbecue Sauce is a flavor building sensation on your palate! I love the caramelization of the sauce on the grilled chicken. The sauce gets its dark color from the molasses and dark Karo syrup. The remaining ingredients work together in producing that lovely sweet and heat ratio with a slightly smokey background. It really is quite delicious and I am sure you will enjoy this immensely.
- Let your coals get hot then carefully move some to one side.
- Allow your grilling rack to get hot then scrap them down really well.
- Carefully spray the cleaned racks with cooking spray. Be careful there will be flare up.
- Start your seasoned chicken bone side down. Close the lid.
- Stay with the grill and double check for flare-ups. Cook chicken breasts for 10-15 minutes bone side down.
- When the chicken will turn easily, flip over and grill skin side down for about 3-5 minutes, moving the chicken around if there is flare up and then to the cooler side of the grill after that.
- Close the lid and cook for about 15 minutes more or until the internal temperature reaches 160-162°.
- That is when you begin basting. Baste the skin side, close the lid. Cook for 2 minutes, baste again. Cook for 2 minutes, turn over and baste the bone side. Cook for 2 minutes.
- Do one last flip and baste the chicken one more time and cook for 1 more minute.
- You want the chicken to be 165° for safety reasons.
- As with all proteins you grill, let it rest for 5 minutes. Eat and enjoy.
If you love making sauces and marinades at home rather than relying on what is on the grocery shelves, then you also might want to investigate some of the other sauces and marinades I've created and added to the blog.