Grilled Chicken Sauce

I eat Baby Ray’s bbq sauce on most meats: hamburgers, roasted pork loin, steak, and chicken. I only eat Ketchup on my hot dogs, which have to be Ball Park Beef franks. I plan to make my own bbq sauce someday, but today I use what is in the fridge. My husband loves to grill but he is not a sauce person. He hates most condiments, with the exception of a little real Mayo and Dijon mustard, and most sauces, except for Frank’s Buffalo Chicken sauce. We have been adding Frank’s Buffalo Chicken sauce to hamburgers and chicken, but he was in the mood for something else. The more we cook together the more creative and willing to try new things we are and so he found this recipe online. It’s simple. And yet, there is something fantastic about it. We put it on split chicken breast- skin on and bone in. Yum; so much so that I did not use any Baby Ray’s. Nada. That’s a good sauce.

Grilled Chicken Sauce

1/2 C. distilled vinegar

1/2 C. lemon juice (fresh or pre-bottled)

1/2 C. Wegman’s brand basting oil*

1 Tbs. salt

1/4 tsp. ground black pepper

1 1/2 Tbs. dry mustard

Dash of cayenne pepper

  • Preheat grill.
  • In a bowl mix all of the ingredients together. Pour into pot and bring to a boil on the stovetop over Medium heat. 
  • Once it is boiling remove the pot from heat.
  • After initially grilling both sides of the meat start brushing sauce over chosen meat.

*Wegman’s brand basting oil has a mixture of Grapeseed oil, Canola oil, Dried Thyme, Dried Parsley, and Natural Garlic flavor.

Barely adapted from Paula Deen