Recipe by Beverly Auguadro
"My brother-in-law helped develop this great way to fix grilled chicken."
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fresh chopped cilantro, for garnish
1 (2 to 3 pound)
whole chicken, cut into parts
This recipe OMITS the Time the chicken should be cooked, a fairly important point.
I had to tweak the sweet/sour ingredients a little bit til they were how I wanted them. I baked the chicken legs in the oven at 350f for about 40mins (they were pretty big, thick and meaty), basting every so often with the salsa sauce. Since I used a combination of salsa and picante sauce, they were too spicy for me, but Husband loved them. Served with a cucumber/corn salad, and sweet potato fries. Not bad at all. Thanks, Beverley!
I used olive oil instead of vegetable oil and added hot sauce as suggested in reviews, as well as a dash of red pepper flakes. Also baked instead of grilling and used chicken breast pieces. Loved it! The vinegar was pretty strong but I really enjoyed that. Will definitely make this again!
This recipe makes a great sauce. I didn't have a whole chicken, so I seared some chicken breast strips and then simmered them in the sauce until it thickened up a bit. I used this sauce to bake a whole trout also, and it was delicious. Both times I used half of the recipe. Thanks for this tasty and versatile recipe.
I did modify this to receive the degree of "thickness" I like in a BBQ sauce. While simmering it as is, it appeared too thin. I added some honey, ketchup and about a tablespoon of tomato paste. This turned out to be the best BBQ sauce I ever made!!! Sweet and tangy, thick and gooey. I loved it. This one is a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Chicken with Salsa Barbecue Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 512
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