Chicken Barbecue Sauce
This chicken barbecue sauce is a tomato based sauce used as marinade or barbecue sauce for grilled chicken parts such as wings, drumsticks or breasts. It also works very well for vegetarian (e.g., wheat- and soy-based) meat alternatives. It was invented by Johan Zandin from Gothenburg, Sweden and mixes 9 different ingredients from Europe, Asia and North America.
Total Time
5 minutes
Servings
2
2 tablespoons (30 mL) peanut oil
1 teaspoon (5 mL) walnut oil
2 tablespoons (30 mL) mild chili sauce (the kind just slightly hotter than ketchup)
1 teaspoon (5 mL) Worcestershire sauce (see below for vegetarian alternative)
1 teaspoon (5 mL) teriyaki marinade
2 teaspoons (10 mL) tandoori powder
2 mL ground white pepper
2 mL herbal salt
1 small, dried, crunched piri-piri chile pepper
Mix everything together in a small mixing bowl.
Use a brush to apply a thick layer of the sauce to your favorite chicken parts or vegetarian alternative.
Barbecue chicken over fire, charcoal or in the oven.
- •The sauce can also be used as a marinade: Soak the chicken parts in it, for half an hour to a few hours.
- •Any remaining sauce can be applied with the brush during the cooking.
- •In case of allergies or problems to find some ingredient, most ingredients can be replaced by similar alternatives: Peanut oil → sunflower oil, corn oil or any other neutral oil
- •Walnut oil → sesame oil
- •Mild chili sauce → ketchup or tomato purée
- •Worcestershire sauce → HP sauce
- •Teriyaki marinade → soy sauce
- •Herbal salt → plain salt
- •Piri-piri → any other hot chili pepper