Maple Chipotle Barbecue Sauce. A sweet, smoky spicy and very easy to make homemade barbecue sauce that can be as mild or spicy as you like. Terrific on chicken or ribs but delicious on grilled steak too!
My back yard is covered in snow this morning after a winter storm yesterday, smack dab in the middle of our Canadian winter. Memories of summer barbecues are months old and anticipation for more still months away.
Some oven roasted chicken glazed with this very simple but incredibly flavourful maple syrup based barbecue sauce was particularly appreciated earlier this week.
I roasted this whole chicken on a rack, uncovered for about 1 3/4 hours at 350 degrees by simply seasoning it with salt and pepper inside and out.
Into the cavity I stuffed some chopped onion, garlic and a few sprigs of thyme. In the last 45 of cooking time I just brushed the whole chicken with the barbecue sauce every 10 to 15 minutes.
SUMMER UPDATE: This BBQ Sauce is still a family favourite, months later when we can now enjoy its smoky flavour on chicken and ribs from the backyard grill. We recently barbecued another whole chicken over indirect heat on a covered charcoal barbecue and it was some of the best we’ve ever tried.
Just build your charcoal fire on one side and cook the chicken on the opposite side until the internal temperature reaches 175 degrees F on a meat thermometer. I brushed the whole chicken with the BBQ sauce about 4 times in the last 45 minutes of cooking time. Turning on only 1 burner on a gas grill would also work. Just place the chicken on the opposite side of the grill and close the cover.
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- 3 tbsp olive oil
- 3 cloves chopped garlic
- 1 medium red onion chopped
- 2 cups plain tomato sauce
- ½ cup maple syrup
- ¼ cup apple cider vinegar
- ½ to 2 tsp ground chipotle powder according to taste, 2 tsp would be quite hot
- ½ tsp black pepper
- ½ tsp ground dry thyme
- 1 tsp salt
In a small saucepan, cook the onions and garlic in the olive oil slowly over medium low heat until well softened and beginning to caramelize.
Add all of the other ingredients to the pot and bring to a slow simmer.
Simmer slowly for about 20-30 minutes or until reduced by about ¼ the initial volume, stirring often. When cool, puree in a blender or food processor until smooth. Makes about 2½ cups.