Grilled Chicken Sauce

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.

Cooking Method: Boiling, Grilling, Stewing

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 1462.4

Dietary: Gluten-free

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

6 Dried red New Mexican chiles, stems and seeds removed
4 Dried chiltepin chiles
1/2 C. commercial "chili" sauce
1 Large onion, chopped
2 Cloves garlic, chopped
2 T. bacon drippings or vegetable oil
1 C. catsup
5 T. distilled white vinegar
4 T. brown sugar
2 Teaspoon. dry mustard
2 Teaspoon. Worcestershire sauce
2 Teaspoon. liquid smoke

Directions

1
Place the dried New Mexican and chiltepin chiles in a bowl and cover with hot water; let stand for 30 minutes until softened.
2
Drain the chiles, reserving 1 cup of the soaking water, then pure the chiles with the reserved water in a blender until smooth.
3
Heat the bacon drippings or oil in a large saucepan over medium heat.
4
Add the chopped onion and garlic to the pan and saut until softened and translucent, about 5 minutes.
5
Stir in the pured chile mixture, catsup, commercial chili sauce, vinegar, brown sugar, dry mustard, Worcestershire sauce, and liquid smoke.
6
Bring the sauce to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until thickened.
7
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.

Keywords: american, bacon, blending, boiling, brown, catsup, chicken, chiles, chili, chiltepin, chopped, cloves, commercial, distilled, dried, drippings, dry, garlic, grilled, grilling

Read it online: https://www.chefs-mate.com/recipe/grilled-chicken-sauce-57/