Yesterday was my daughters 2nd birthday, (I can’t believe it!). It was also Labor Day, so we had a big BBQ to celebrate. I made BBQ chicken for the first time in absolutely ages, and I thought I should go ahead and make the sauce from scratch. I was actually worried that this would turn out to be a big project, but it was surprisingly easy. This recipe was made up as I went, and it turned out to have a nice, but not cloying, sweetness, a vinegar kick and a great heat. Of course, the beauty of a recipe like this is that you can really adjust the flavor to suit you. Like don’t be afraid to add more heat, (although be aware that the more the sauce reduces- the hotter it gets!) with extra jalapeno’s or cayenne pepper. You can also adjust the sweetness with less sugar, or use all molasses in place of the brown sugar for a less sweet, deeper flavor. Anyways- you get the picture!

This is also a huge batch by the way! We had chicken for 40 people, and this was enough sauce to coat the chicken before BBQing, and plenty of sauce for the side- so feel free to half the recipe. We cooked chicken breasts on the bone and drumsticks. There is no time rule for grilling chicken, because everyone’s BBQ is so different, but key to cooking chicken on the BBQ is to do it low and slow. Keep an eye out, and if you aren’t sure, than cut into a piece and check! A knife mark is a lot better than raw chicken or a hockey puck! (It can take up to 45 minutes for a large breast on low heat.)

Sweet and Spicy BBQ Sauce
(makes about 8 cups)

¼ cup vegetable oil
1 large yellow onion, chopped
3 garlic cloves, chopped
2 large jalapeno peppers, minced with seeds and veins
1 Tsp kosher salt
2 28oz cans diced tomatoes
40 oz bottle of ketchup
1 cup cider vinegar
1 cup brown sugar
3/4 cup molasses
¾ cup brandy
3Tbs Worcestershire sauce

In a large pot, heat the vegetable oil over medium-high heat. Add the onions and cook them until they start to soften, about 3-5 minutes. Reduce the heat to medium and add the garlic and jalapeno’s and sprinkle them with the salt. Fry everything for about 5 minutes, or until they are soft.

Add the tomatoes and cook for about 5-7 minutes, or until everything is simmering. Add the ketchup, vinegar, brown sugar, molasses, brandy and Worcestershire sauce. Put the lid on the pot and simmer everything together for about 20 minutes. Everything should be soft and well combined. Take the lid off and cook for an additional 5 minutes. Remove the pot from the heat and let it cool slightly. Using a stick blender, (or a regular blender in batches), puree the sauce until very smooth. Taste the sauce and if you need to adjust the flavor with salt or feel free to add more heat or sweet! (By the way- the flavor seems to mellow slightly overnight).