by Rhodora Fitzgerald

Created on: February 10, 2008   Last Updated: August 24, 2009

Honey Barbecue Sauce

"I'll bring the chicken if you make the sauce!" I've heard this request more times than I can recall, and because this sauce is so well liked and easy to make, I am always happy to supply it. Unlike store bought brands, this thick barbecue sauce will stick to the meat while it grills. It will also stick to your fingers when it's time to dig in, but that's what makes it so "finger lickin" good, and our family reunions wouldn't be the same without it.

Because I have received so many requests for this sauce, I've revised the basic recipe and can now easily make a small or large amount depending on the need, without having to calculate amounts each time. However, since this recipe will keep for a long time in the refrigerator, I rarely make the small recipe anymore.

Basic Recipe:
3/4 cup Honey
14 oz. Ketchup
1 1/2 teaspoon Worcestershire sauce
1 teaspoon Black Pepper
1 teaspoon Chili Powder
1 teaspoon Garlic Powder
1/4 cup Minced (dried) Onion

Large Recipe:
7-pound can Ketchup
6 cups Honey
4 Tablespoons Worcestershire sauce
2 Tablespoons and 2 teaspoons Black Pepper
2 Tablespoons and 2 teaspoons Chili Powder
2 Tablespoons Garlic Powder
1 1/2 cups Minced (dried) Onion

Mix all ingredients in a saucepan and heat just until it starts to boil. Do not bring to a full boil. Turn off heat and let cool. It doesn't get any easier than that!

This sauce is great for ribs, but it is exceptionally good on chicken. If you've never bitten into a chicken leg or thigh that was saturated with barbecue flavor all the way through, you are going to want to try this next suggestion. Put the chicken in a saucepan and add enough water to cover it by a couple of inches. Add some barbecue sauce to the water. The amount of sauce you add will depend on how much chicken you are preparing, but usually 1/2 cup or so is enough. Par-boil the chicken for about 15-20 minutes. Ever had grilled chicken that looked great on the outside, but was still uncooked inside? Parboiling eliminates that problem!

Have a big crowd to feed? Watch your local store ads for sales and buy the chicken in advance. Parboil, following the directions above, and then freeze the chicken. I use my food-saver to package the chicken. The flat bags stack nicely in the freezer and because the air is removed, the meat stays fresh longer. When grilling time approaches, thaw the chicken and brush with more barbecue sauce as you grill. Parboiling not only adds flavor to the chicken, but also removes some

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