RECIPE: Barbecue Sauce Secrets Revealed | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures RECIPE: Barbecue Sauce Secrets Revealed | The Nibble Webzine Of Food Adventures
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RECIPE: Barbecue Sauce Secrets Revealed

It’s easy to make your own barbecue sauce. Photo by Eddie Berman | IST.


If you want a balsamic vinaigrette, mix two tablespoons of balsamic vinegar with three tablespoons of olive oil and a pinch of salt. It’s that simple: You don’t have to spend $5.00 on a bottle of salad dressing.

If you want barbecue chicken, mix up ketchup, chili powder, garlic powder, mustard, onion powder, paprika, salt, sugar and any other favorite spices (allspice, chipotle, cinnamon, thyme, mace). It’s that simple; you don’t have to spend $5.00 on a bottle of barbecue sauce.

Here’s the easy recipe from, a website dedicated to teaching families the basics of cooking.

When you make your own barbecue sauce, you avoid ingredients like added high fructose corn syrup and extra salt. To avoid all HFCS, buy an organic ketchup or a natural ketchup like Muir Glen; the big brands tend to be loaded with HFCS. See our review of the best ketchup brands.


Ingredients For 2 Servings

  • 6 chicken thighs (or any parts)
  • 1 cup ketchup
  • BBQ seasoning to taste (recipe below)
  • 3 tablespoon brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cider vinegar
  • 2 tablespoon Worcestershire sauce
  • 1 ounce onion, small dice
  • 1 clove garlic clove, minced
  • 1 cup olive oil
  • Optional: ¼ teaspoon of cayenne pepper
  • Preparation

    1. PREHEAT oven to 350°F.

    2. RINSE chicken parts and trim any excess fat. Pat dry with a paper towel.

    3. COAT each piece with the BBQ seasoning mix and reserve.

    4. HEAT the olive oil in a skillet or sauté pan until a medium to high heat is reached. Sear chicken on all sides for even browning. Reserve in a baking pan.

    5. Sweat the onions and garlic, using a little of the oil in the sauté pan.

    6. ADD the ketchup, brown sugar, Dijon mustard, cider vinegar, Worcestershire sauce and cayenne to the sauté pan. Simmer for about 10 minutes.

    7. LADLE the liquid mixture over the chicken, making sure to coat each piece.

    Serve with potato salad, fresh carrots and celery sticks.



  • 6 tablespoons salt
  • 6 tablespoons fresh coarse ground black pepper
  • 3 teaspoons ground cayenne pepper
  • 6 tablespoons dark chili powder
  • 12 tablespoons paprika
  • 6 tablespoons ground cumin
  • 12 tablespoons granulated sugar (use less if you like things less sweet)


    1. COMINE all ingredients thoroughly.

    2. STORE in jar with tight fitting lid.

    Barbecue seasoning. Photo courtesy Savory Spice Shop.
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