Bbq Chicken with Lime Bbq Sauce Hbwk07A
Submitted by Sidram
Grilled chicken breasts basted with a homemade lime BBQ sauce loaded with sauteed vegetables, ketchup, soy sauce, brown sugar, and fresh lime juice. Sear, marinate, grill, and serve with a reduced pan sauce.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis isn’t your average bottle-of-BBQ-sauce chicken.
A from-scratch sauce starts with sauteed carrots, celery, red bell pepper, onion, and garlic, then gets simmered with chicken stock, ketchup, soy sauce, brown sugar, Dijon mustard, and a generous pour of fresh lime juice.
The lime is what sets this apart: it cuts through the sweet and smoky with a bright, citrusy zing that keeps you coming back bite after bite.
Sear the chicken, let it soak in the marinade, then grill while basting until charred and sticky.
Reduce the remaining sauce until thick and glossy, spoon it over the chicken, and serve alongside a potato apple salad.
Chef Tips
- Sear the chicken before marinating to lock in juices and give it a head start on that caramelized crust
- Marinate for at least 30 minutes, turning and basting occasionally so every surface soaks up flavor
- Boil the leftover marinade before using it as a finishing sauce to ensure food safety
- Fresh lime juice added off the heat keeps its brightness; cooking it too long dulls the citrus punch
Ingredients
Directions
1 teaspoon Butter 1 cup Celery - ¼ inch dice 1 ea Med red bell pepper ¼ inch dic 3 tablespoons Soy sauce 2 tablespoons White vinegar 1 tablespoons Dijon mustard ½ teaspoons Salt 3 ea Chkn breasts, hvd & deboned ¼ cup Carrots - shredded 1 ea Med onion, ¼ inch dice 1 ea Clove garlic, finely minced 1 cup Chicken stock 1 cup Catsup 3 tablespoons Brown sugar - packed ¼ cup Fresh lime juice Sweat the carrots in butter 5 minutes; then add the celery, onion, red pepper and garlic; meanwhile, in a medium saucepan, mix soy sauce, chicken stock and vinegar; whisk in catsup, Dijon mustard, brown sugar and salt; heat to simmer, dissolving sugar, and cook 10 minutes; add vegetables and heat through remove from heat and stir in lime juice. Sear chicken on both sides and place in shallow pan; pour marinade over; let marinate for at least 30 minutes, turning occasionally and basting. Pour off marinade into saucepan; heat to boiling; grill chicken, basting until done; reduce sauce to half volume; serve over chicken. Serve with Potato / Apple Salad. Yield 6 servings. From Chuck Ozburn.
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