Grilled Chicken Sauce
Description
This robust Grilled Chicken Sauce blends the earthy heat of dried New Mexican and chiltepin chiles with the sweet tang of catsup and vinegar. The result is a complex, smoky glaze that cuts through richness while adding a delightful kick. Perfect for basting grilled chicken, pork chops, or beef, it brings authentic southwestern flair to your barbecue. The combination of bacon drippings, garlic, and onion creates a savory depth that balances the sweetness of brown sugar. Ideal for summer cookouts or weeknight grilling sessions, this sauce offers a homemade alternative to store-bought condiments. Its versatile enough to serve as a dipping sauce or a finishing glaze, enhancing the natural flavors of your proteins without overpowering them.Ingredients
Directions
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Place the dried New Mexican and chiltepin chiles in a bowl and cover with hot water; let stand for 30 minutes until softened.
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Drain the chiles, reserving 1 cup of the soaking water, then pure the chiles with the reserved water in a blender until smooth.
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Heat the bacon drippings or oil in a large saucepan over medium heat.
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Add the chopped onion and garlic to the pan and saut until softened and translucent, about 5 minutes.
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Stir in the pured chile mixture, catsup, commercial chili sauce, vinegar, brown sugar, dry mustard, Worcestershire sauce, and liquid smoke.
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Bring the sauce to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until thickened.
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Transfer the sauce to a blender and pure until completely smooth, then return to the pan to keep warm or serve immediately.
Nutrition Facts
Servings 1 cups
- Amount Per Serving
- Calories 1462.4kcal
- % Daily Value *
- Total Fat 15.7g25%
- Saturated Fat 2.4g12%
- Cholesterol 0.0mg0%
- Sodium 712.8mg30%
- Total Carbohydrate 337.5g113%
- Dietary Fiber 1.6g7%
- Sugars 332.9g
- Protein 1.8g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled sauce in an airtight container in the refrigerator for up to 2 weeks. Reheat gently on the stove before serving.
Substitutions: If you prefer a milder sauce, reduce the number of chiltepin chiles or remove their seeds before blending. Vegetable oil can replace bacon drippings for a vegetarian version, though it will lack some savory depth.
Tips: For a smoother texture, strain the sauce through a fine-mesh sieve after blending. Adjust the sweetness by adding more brown sugar or tanginess with extra vinegar to suit your taste.
american, bacon, blending, boiling, brown, catsup, chicken, chiles, chili, chiltepin, chopped, cloves, commercial, distilled, dried, drippings, dry, garlic, grilled, grilling
