Tips For BBQ Sauce Recipes For Chicken

Growing up, a large number of people interchanged the words "grilling" and "barbecue". There is a distinct difference in the two, and the method you use will probably determine the type of sauce you place on your chicken.


Grilling is done over a high heat. Food cooks rather quickly and is a great break from the kitchen.

Barbecuing is different. It takes a low fire and a long time to cook the meat. This is usually done with larger pieces of meat or whole slabs of ribs. A whole chicken can be done this way, but if you don't like the smoky taste that barbecuing for many hours at 200 -300 degrees produces, you may want to shy away from it.

Indirect cooking is the compromise. Your fire is built, or you gas grill burner turned on, until it reaches the desired temperature. With a gas grill you will use one burner. The charcoal is raked to one side of the grill and the chicken is cooked on the other. In effect, what you are doing is creating an oven.

It is a rare occurrence when several cooks will agree on a barbecue sauce. It stands in the same arena as steak sauce to some. If it needs sauce, it isn't good meat. Not necessarily true, but that is another issue.

The barbecue sauce boom in the United States will give you selections that you may never have heard of. The taste will vary from Memphis to Raleigh and the opinions will vary just as much.


Finding the right balance to suit your taste is what counts. I'm sure many of you will make your own barbecue sauce and place your signature on it.

Sauces can be sweet with maple syrup, honey, hoisin sauce, molasses or a can of soda in the mix. Others can be sour with lemon juice, vinegar or cider in them. Worcestershire sauce fits into that category as well. If hot and spicy sauces make you happy you will include onions, garlic, any variety of peppers or pepper sauce and other spices.

Thick or thin is also a matter of personal taste. Regional exposure often influences our choices. The Carolina's and Georgia make a thinner sauce with varying flavors. Some just live for the smoky taste and load it up with liquid smoke. Some are tomato based, others vinegar based. Here again, sweet, sour or spicy.

Oriental barbecue sauces will be based with soy sauce. Peanut oil and some hot spicy sauces will comprise the remainder of the flavor enhancement.

A good barbecue sauce will make the meat taste better, not be the primary flavor. If you are using a sweeter sauce, save the application until the meat is near completion. Like spaghetti sauce, the longer you cook it the better it will be. Slow cooking over low heat is the key here.