The best part of summer is that you don’t need to wait for a special occasion to grill out. Almost anything can be grilled, but the trick to having fun while grilling is to keep things simple. I love popping open a cold beer, cutting up my favorite vegetables, marinating a good piece of meat, and enjoying a delicious summer evening on my back porch.
My favorite thing to grill is BBQ chicken. I like to make my own BBQ sauce because I can control the ingredients and it adds a special touch to a traditional dish. The BBQ sauce I make is tomato based. I like to use ketchup but you can substitute with fresh chopped tomatoes, tomato sauce, or any other favorite tomato base. Also for the sugar, you can use less (or more) sugar than what the recipe calls for, you could even substitute the sugar for some other sweetener. Be careful about using honey as the sugar substitute as it browns very quickly when it is cooked.
This BBQ sauce can also be used to flavor vegetables and other grilled goodies! For an extra kick you can add red pepper flakes and even some soy sauce to deepen the flavor. Pair with this fresh grilled corn salad for a summer feast.
- Four bone-in chicken thighs
- Ketchup (or other tomato base)
- One shallot
- 5 tablespoons of sugar
- ¼ cup of apple cider
- 1 tablespoon of mustard
- ¼-½ Cup of Water
- Blend all ingredients in a saucepan, bring to a boil, cook on low flame for hour and half.
- Salt and pepper chicken, set to the side in a large bowl.
- Once sauce has cooked and cooled, add 5 tablespoons of it to the chicken and mix in well. Allow to marinade for as long as desired or cook immediately.
- Heat grill to 375-400 degrees.
- Set chicken to cook on the medium hot side of the grill.
- Cook 20 minutes on each side, making sure to brush sauce at the chicken cooks. Low and slow cooking gets the chicken to be juicy and caramelized.
- The chicken is done when you see that the juices are running clear or get a meat thermometer. The chicken is cooked through at 165 degrees.