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Born to Be Wild Barbecue Sauce for Chicken 
 
INGREDIENTS:
  • 1 1/4 cup Maple Grove Farms of Vermont maple syrup
  • 1/2 cup fruit spread, such as, peach, apricot or orange marmalade
  • 1 stick (4 oz) unsalted butter
  • 1/4 cup Grey Poupon Dijon-style mustard
  • 12 ounce bottle Tabasco garlic flavored hot pepper sauce
DIRECTIONS:
Heat Maple Grove Farms of Vermont maple syrup, fruit spread, butter, mustard, hot pepper sauce, and paprika in a small saucepan. Make sure the butter melts and the mustard is completely mixed into the remaining ingredients. Makes about 2 to 2 1/2 cups sauce or enough for 2 or 3 large roasting chickens (3 to 5 pounds each) or equivalent in chicken parts (works well on chicken thighs).

To use: For whole chicken - pour desired amount in bowl, place the chicken on a rack in a large roasting pan, and using a pastry brush, "paint" the chicken, inside and out, on all sides, with the sauce. Bake 350 F for 2 to 3 1/2 hours depending on the size of the chicken, or until skin is browned and crispy, juices run clear, and the bones in the legs and thighs move easily.

For chicken parts - place the chicken in a large roasting pan, pour the desired amount of sauce over the chicken parts, roll the chicken around in the sauce, and bake with skin side up until golden brown, and the juices run clear, about 1 1/2 hours depending on amount of chicken.

Tips: Check pan frequently to prevent burning - if chicken is on rack in pan, you can add some water or chicken broth and make a nice sauce by straining the pan juices, measuring the amount of pan juices you want, thickening it with a little flour (to make a roux) (add salt, if desired), and adding a little cream. You don't need butter or oil because of the chicken fat that will render out of the chicken as it bakes.

Serve the chicken with rice and the sauce over it.