Tangy Barbecued Chicken
A recipe that our family has previously enjoyed from the oven, now can be enjoyed from the grill. With some bonus smoke flavor and a sweet and tangy homemade sauce, this is a great recipe for your pellet grill any time of year.
Recipe type: Main
- 1 cut-up fryer (3-4 lbs) or 2 lbs. boneless skinless chicken breast
- 2 Tbsp. oil
- 3 Tbsp. butter
- ½ cup chopped onion
- 1 cup ketchup
- ½ cup water
- ⅓ cup cider vinegar
- 4 Tbsp. brown sugar
- 1 Tbsp. worchestershire sauce
- 1 Tbsp. prepared mustard
- ½ tsp. salt
- ¼ tsp. pepper
- Coat the chicken in oil, and season with some salt and pepper to taste. Smoke on your grill for about an hour at 180.
- While chicken is smoking, melt butter in medium saucepan. Add chopped onion and saute until tender.
- Stir in remaining ingredients, bring to a boil, reduce heat and simmer, uncovered, for 15 minutes.
- Turn the grill up to 350, transfer the chicken to a casserole dish, and pour the sauce over it. Cook at 350 till chicken is fully cooked, basting with sauce occasionally if desired.
- (PS- I proofed bread and smoked potatoes for dinner in the grill simultaneously with the smoking chicken, and then baked the bread and potatoes in the grill while the chicken cooked in the sauce. Complete dinner on my grill!)