fbpx

Dale’s Grilled Chicken with BBQ Sauce

Dale’s Grilled Chicken with BBQ Sauce

Dale's Grilled Chicken with BBQ Sauce is a great dinnertime dish. This recipe gives the choice of a mustard-based sauce or a tomato-based sauce. Try pairing Dale's Grilled Chicken with BBQ Sauce with Grilled Mexican Corn recipe!

AuthorDale's Sauces, Inc.

ShareTweetSave

DifficultyIntermediateYields1 Serving
Prep Time5 minsCook Time30 minsTotal Time35 mins

 1 whole chicken divided into 10 pieces (2 thighs, 2 drumsticks, 2 breast pieces (then halved crosswise- 4 pieces total), 2 wings)
  cup Dale's Seasoning, Original
 1 cup BBQ sauce (see recipe)
 2 tbsp unsalted butter
 ½ yellow onion, peeled and finely chopped (about 3/4 cup)
 1 clove garlic, peeled and finely chopped
 2 cups tomato sauce
 ½ cup distilled white vinegar
  cup molasses
 ¼ cup Dale's Original Seasoning
 2 tbsp brown sugar
 2 tsp yellow mustard
 1 tsp hot sauce
 1 tsp freshly ground black pepper

1

First, melt butter in medium saucepan over medium heat.

2

Next, add onion and cook until softened, about 6 minutes.

3

Then add garlic and cook until fragrant, about 1 minute.

4

Add tomato sauce. Cook 10 minutes, stirring occasionally, until reduced slightly.

5

Add vinegar, molasses, Dale's Original seasoning, brown sugar, mustard, hot sauce, salt, black pepper, and stir to combine.

6

Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 15-20 minutes, stirring occasionally.

7

Remove from heat and let cool 30 minutes.

8

Transfer sauce to the jar of a blender and blend the BBQ sauce on high for 1 minute or until smooth.

9

Let cool to room temperature.

10

Transfer to a jar and store in the refrigerator for up to 1 month.

11

Place the chicken in a zip top plastic bag.

12

Add Dale's to the chicken and marinate for 30 minutes in the refrigerator

13

Remove chicken marinated in Dale's and pat dry with paper towels.

14

Meanwhile, preheat a gas grill on high heat for 5 minutes.

15

Turn off 1/2 of the burners and lightly oil the grates on the side without heat.

16

Place the chicken skin side down on oiled side (not over flames). Cover and let cook for 20 minutes.

17

Flip to the other side; cover and let cook an additional 20 minutes.

18

Then brush with the chicken with sauce, cover and cook 10 minutes.

19

Next, flip to the other side, cover and cook with sauce and additional 10 minutes.

20

Continue to brush with sauce and flip, every 10 minutes, until internal temperature of the chicken reaches 160 degrees.

21

Discard the remaining sauce used to brush the chicken.

22

Finally, serve alongside any remaining fresh sauce.

23

For a charcoal grill - prepare/heat coals and place them underneath 1/2 of the grill grates.
Lightly oil the grates on the side not over the coals. Proceed with the recipe above, maintaining a grill temperature of around 325-350 degrees.

Ingredients

 1 whole chicken divided into 10 pieces (2 thighs, 2 drumsticks, 2 breast pieces (then halved crosswise- 4 pieces total), 2 wings)
  cup Dale's Seasoning, Original
 1 cup BBQ sauce (see recipe)
 2 tbsp unsalted butter
 ½ yellow onion, peeled and finely chopped (about 3/4 cup)
 1 clove garlic, peeled and finely chopped
 2 cups tomato sauce
 ½ cup distilled white vinegar
  cup molasses
 ¼ cup Dale's Original Seasoning
 2 tbsp brown sugar
 2 tsp yellow mustard
 1 tsp hot sauce
 1 tsp freshly ground black pepper

Directions

1

First, melt butter in medium saucepan over medium heat.

2

Next, add onion and cook until softened, about 6 minutes.

3

Then add garlic and cook until fragrant, about 1 minute.

4

Add tomato sauce. Cook 10 minutes, stirring occasionally, until reduced slightly.

5

Add vinegar, molasses, Dale's Original seasoning, brown sugar, mustard, hot sauce, salt, black pepper, and stir to combine.

6

Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 15-20 minutes, stirring occasionally.

7

Remove from heat and let cool 30 minutes.

8

Transfer sauce to the jar of a blender and blend the BBQ sauce on high for 1 minute or until smooth.

9

Let cool to room temperature.

10

Transfer to a jar and store in the refrigerator for up to 1 month.

11

Place the chicken in a zip top plastic bag.

12

Add Dale's to the chicken and marinate for 30 minutes in the refrigerator

13

Remove chicken marinated in Dale's and pat dry with paper towels.

14

Meanwhile, preheat a gas grill on high heat for 5 minutes.

15

Turn off 1/2 of the burners and lightly oil the grates on the side without heat.

16

Place the chicken skin side down on oiled side (not over flames). Cover and let cook for 20 minutes.

17

Flip to the other side; cover and let cook an additional 20 minutes.

18

Then brush with the chicken with sauce, cover and cook 10 minutes.

19

Next, flip to the other side, cover and cook with sauce and additional 10 minutes.

20

Continue to brush with sauce and flip, every 10 minutes, until internal temperature of the chicken reaches 160 degrees.

21

Discard the remaining sauce used to brush the chicken.

22

Finally, serve alongside any remaining fresh sauce.

23

For a charcoal grill - prepare/heat coals and place them underneath 1/2 of the grill grates.
Lightly oil the grates on the side not over the coals. Proceed with the recipe above, maintaining a grill temperature of around 325-350 degrees.

Dale’s Grilled Chicken with BBQ Sauce