Oh my gosh, guys.  Oh. My. Gosh.

I did not intend to post this recipe.

I wasn’t planning on photographing a single thing Sunday night as we sat down to dinner, but then…

…we took a bite of this chicken.


So I quickly snapped one shot to share with you guys and then went back to shoving my face full of this messy, saucy, wonderfulness.

I’m not sure if it was the Tall Boy’s fabulous grilling skills or what, but this chicken might have been the best I’ve ever eaten.  And I’ve eaten a lot of chicken, let me tell you what.  I’d made a very simple (like four ingredient simple) marinade earlier in the day, threw my chicken in a ziploc bag in the fridge and forgot about it until grilling time.  I’d planned to use some bottled barbeque sauce for basting and serving, but then I decided to try my hand at making my own sauce.

Holy macaroni, I’m glad I did.

I’ll preface this by saying that the sauce took a little while to make.  Well, the actual preparation took no time at all…it’s just that the sauce needs to simmer for around an hour or so.  But it’s so, so worth it.  No joke.  Make this for your Fourth of July cookout, and then come thank me later.

All-American Barbeque Chicken
  • 2 to 3 pounds chicken breasts or thighs
For the marinade:
  • ½ cup lemon juice
  • ¼ cup vegetable oil
  • 4 cloves garlic, minced
  • 1½ teaspoons salt
  • 1 teaspoon pepper
For the Barbeque Sauce:
  • 1 cup water
  • 1 small onion, coarsely chopped
  • 3 tablespoons butter
  • 2 tablespoons packed brown sugar
  • 1 tablespoon yellow mustard
  • 1 tablespoon cider vinegar
  • ⅛ teaspoon pepper
  • 1 cup ketchup
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons lemon juice
  • ⅛ teaspoon cayenne pepper
  • 1 to 2 teaspoons liquid smoke (to taste)
  1. Place chicken in a ziploc bag. Combine your marinade ingredients in a small bowl, then pour over chicken. Marinate 6 hours, or up to overnight, turning occasionally.
For the sauce:
  1. Combine water, onion, butter, brown sugar, mustard, vinegar, and ⅛ teaspoon pepper in a large saucepan. Bring to a boil; reduce heat and simmer, uncovered, for 20 minutes.
  2. Stir in remaining ingredients. Return to boiling, then reduce heat and simmer for 50 to 60 minutes.
  3. Use sauce for basting the chicken during the last 10 minutes of grilling. Serve chicken with remaining sauce.
adapted from Better Homes and Gardens Tailgating Issue, 2011

I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos,  I’m Lovin’ It Fridays, Weekend Potluck and The 21st Century Housewife!