My brother-in-law helped develop this great way to fix grilled chicken.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a medium saucepan, combine salsa, lime juice, Worcestershire sauce, orange juice, vinegar, brown sugar, corn syrup, oregano, and oil. Simmer over low heat for 45 to 60 minutes.

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  • Remove sauce from heat, and add cilantro.

  • Use sauce to baste chicken during the last 20 minutes of grilling, reserving about 1/2 cup of the sauce to baste the cooked pieces just before serving.

Nutrition Facts

888 calories; 56.8 g total fat; 213 mg cholesterol; 635 mg sodium. 40.9 g carbohydrates; 54.4 g protein; Full Nutrition


Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/21/2009
I used olive oil instead of vegetable oil and added hot sauce as suggested in reviews as well as a dash of red pepper flakes. Also baked instead of grilling and used chicken breast pieces. Loved it! The vinegar was pretty strong but I really enjoyed that. Will definitely make this again! Read More
(4)

Most helpful critical review

Rating: 1 stars
01/25/2004
This recipe OMITS the Time the chicken should be cooked a fairly important point. Read More
(11)
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
01/25/2004
This recipe OMITS the Time the chicken should be cooked a fairly important point. Read More
(11)
Rating: 3 stars
08/04/2009
I had to tweak the sweet/sour ingredients a little bit til they were how I wanted them. I baked the chicken legs in the oven at 350f for about 40mins (they were pretty big thick and meaty) basting every so often with the salsa sauce. Since I used a combination of salsa and picante sauce they were too spicy for me but Husband loved them. Served with a cucumber/corn salad and sweet potato fries. Not bad at all. Thanks Beverley! Read More
(6)
Rating: 5 stars
12/21/2009
I used olive oil instead of vegetable oil and added hot sauce as suggested in reviews as well as a dash of red pepper flakes. Also baked instead of grilling and used chicken breast pieces. Loved it! The vinegar was pretty strong but I really enjoyed that. Will definitely make this again! Read More
(4)
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Rating: 5 stars
01/29/2010
This recipe makes a great sauce. I didn't have a whole chicken so I seared some chicken breast strips and then simmered them in the sauce until it thickened up a bit. I used this sauce to bake a whole trout also and it was delicious. Both times I used half of the recipe. Thanks for this tasty and versatile recipe. Read More
(3)
Rating: 5 stars
08/09/2012
I did modify this to receive the degree of "thickness" I like in a BBQ sauce. While simmering it as is it appeared too thin. I added some honey ketchup and about a tablespoon of tomato paste. This turned out to be the best BBQ sauce I ever made!!! Sweet and tangy thick and gooey. I loved it. This one is a keeper! Read More
(2)
Rating: 5 stars
08/10/2015
This sauce was excellent! I made it more Paleo friendly by using coconut oil and subbing coconut nectar for the corn syrup. We grilled the boneless chicken breasts in foil packets. Used about 1/4 cup of the sauce and brushed each side of the breasts before sealing up the packets. Cooked on a med. hot grill using indirect heat. The center burner was turned off on our 3-burner grill. Cooked for 15 minutes then turned over & cooked another 10 minutes. Removed breasts from foil and placed on the grill basting with additional sauce. Turned after 2 minutes rebasted and left 2 more minutes. Removed from grill and let rest 5 minutes under a foil tent. The chicken came out perfect moist & juicy. Read More
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