Homemade BBQ Sauce! So easy!
To be honest, I’m not much of a bbq sauce kinda girl. I saw a recipe for bbq chicken and since I am always looking for new ways to make chicken, I figured I’d give it a chance. It turns out sweet and spicy at the same time.
For the chicken, I cooked about 1/2 pound of chicken breast in a skillet. As it cooks, shred it with a wooden spoon or Pampered Chef Mix and Chop! I wrapped mine in a whole grain tortilla, and lettuce wraps are another way to go. I like the Romaine Lettuce because it can really hold up!
Ingredients for bbq sauce:
- cup low-sodium chicken broth
- 1 tsp. unflavored gelatin (this comes in a box in the baking aisle)
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. raw honey
- 1 cup all-natural ketchup, no sugar added
- 1 Tbsp. orange marmalade
- 1 Tbsp. Worcestershire sauce, gluten-free
- ½ tsp. ground black pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- ½ tsp. mustard powder
- ¼ tsp. ground allspice
- ½ tsp. ground cumin
- ½ tsp. ground coriander
- ¼ tsp. ground cayenne pepper (optional)
- ¼ tsp. smoked sea salt (or Himalayan salt)
- 1 tsp. ground smoked paprika
- ½ tsp. chili powder
- Sprinkle chicken broth with gelatin in a small bowl. Set aside.
- Bring vinegar and honey to a gentle boil in medium saucepan over medium-high heat; gently boil, stirring occasionally, for 3 minutes, or until honey just begins to caramelize.
- Add broth mixture, ketchup, marmalade, Worcestershire sauce, black pepper, onion powder, garlic powder, mustard powder, allspice, cumin, coriander, cayenne pepper, salt, paprika, and chili powder. Mix well.
- Bring to a boil. Reduce heat to low; gently boil, stirring occasionally, for 20 minutes.
** Refrigerate leftover sauce in an airtight container for up to 4 to 5 days.